Chimichurri sauce, image courtesy of boCHINche
How To Make Chimichurri Sauce
An Argentinian cuisine, Chimichurri is an uncooked sauce used for grilled meat. There is a green and red version of the sauce, which is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar
You can have them with steak, bread, pasta, grilled vegetables, sunny side egg, fried potatoes… the list is endless!
250g spring onion
250g grilled red pepper
150g ají (a spicy sauce that often contains tomatoes, cilantro, ají pepper, onions, and water)
100ml balsamic vinegar
1 litre olive oil + 1 litre cooking oil to finish
Salt to taste
- Chop parsley, spring onions and red peppers finely and set aside.
- Mix all dry spices with warm water to hydrate them slightly.
- Add the chopped parsley, spring onions and red pepper to the spices mix.
- Add oil, balsamic vinegar and let it marinate for 24 hours.
Recipe by Fabrice Mergalet, Executive Head Chef of boCHINche
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