Chimichurri
A punchy Argentinian herb sauce made entirely by hand — brilliant on grilled meats or as a marinade.
Instructions
- 1
Finely chop the parsley by hand with a sharp knife, working through it several times until quite fine.
- 2
Finely chop the oregano leaves and add to the parsley.
- 3
Mince the garlic as finely as possible, then use the flat of the knife to crush it into a paste with a pinch of salt.
- 4
Finely dice the shallot and chilli.
- 5
Combine everything in a bowl: parsley, oregano, garlic paste, shallot, and chilli.
- 6
Stir in the olive oil and red wine vinegar.
- 7
Season with salt, pepper, and chilli flakes if using. Taste and adjust the vinegar or salt as needed.
- 8
Leave to rest for at least 15 minutes before serving to allow the flavours to come together.
Notes
The texture from hand-chopping is part of what makes this sauce — a food processor turns it into a paste and loses that freshness. Flat-leaf parsley is essential; curly parsley has a harsher flavour. Chimichurri keeps in the fridge for up to 3 days; bring back to room temperature before serving.
Committed to this collection by the hand of Hunter.