Chimichurri – tasty green sauce from Argentina

Wow, was scrolling through the New Idea in the lunchroom the other day and stumbled across their South American recipes – lots and meat (focus on Dads day) and HERBS galore.

I have had chimichurri before but not known what it was until reading this and, with an abundance of herbs at my fingertips will be trying this recipe out for sure.

Here’s how it goes, used mostly as a garnish for meat (great for BBQ’s) this is super-tasty and super-easy….think pesto crossed with salsa.

Straight from the New Idea page, this makes 450ml which is enough for 4 people.

small bunch of oregano leaves,living herbs nz

small bunch of marjoram leaves,

bigger bunch of flat parsley leaves,

1 small, red jalapeno finely chopped

2 cloves of Garlic finely chopped

120 ml red wine vinegar

240ml extra virgin olive oil

coarsely ground black pepper

So you just finely chop up the green herbs and mix with the rest of the ingredients, cover and refrigerate to let the flavours mingle.

Apply generously to BBQ cooked meat (or anything you fancy really) and soak up the big, hearty, South American type flavours (so manly and robust!!)

 

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