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Chimichurri Sauce

Tangy Chimichurri Recipe

6

Serves

15 mins

Prep Time

Cook Time

James Smith "The Tattooed Butcher"

Recipe author

James Smith "The Tattooed Butcher"

Chimichurri is a tangy oil-based sauce that originates from South America and is perfect for all cuts of grilled or barbecued beef.

When making Chimichurri, James Smith likes to make it up the day before it's being used so that the olive oil has the time to soak up all the delicious flavours.

Chimichurri is a tangy oil-based sauce that originates from South America and is perfect for all cuts of grilled or barbecued beef. When making Chimichurri, James Smith likes to make it up the day before it's being used so that the olive oil has the time to soak up all the delicious flavours.

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Ingredients

Chimichurri

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⅓ cup Italian parsley

finely chopped

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3 garlic cloves

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⅓ cup olive oil

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½ tsp salt

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½ tsp black pepper

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1 tsp dried oregano

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1 tsp chilli flakes

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2 tbsp red wine

Method

Chimichurri

1

Finely chop the parsley and crush the garlic cloves.

2

Put all ingredients in a mortar and pestle and grind together while slowly adding the oil.

3

Let the ingredients sit for about 10 minutes before adding the oil and whisking it with a fork.

4

If you do not have a mortar and pestle, you can add the ingredients to a medium-sized bowl.

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Chimichurri Sauce