Homemade Chimichurri Recipe
If you haven’t tried Chimichurri yet you are definitely missing out. It’s a fresh, flavoursome sauce with a spicy kick that tastes great with meat, fish or even grilled tofu with veg. Try it with steak, eggs and a Bloody Mary for the ultimate weekend breakfast!
No Argentinian dish is complete without some Chimichurri on the side. A truly authentic South American condiment, it’s as common as ketchup is in the US. But luckily, it’s also really easy to make here in the UK, and the level of spice can be adjusted to taste. Thinking of trying it? Read on for a simple and satisfying homemade chimichurri recipe.
The quantities below are more of a suggestion than a strict recipe - you can make more or less depending on how many fresh herbs you have, and how many people you're feeding!
- Large handful of fresh parsley
- 1 tbsp chopped Thyme
- 1 Shallot
- 2 Garlic cloves
- 1/2 tbsp Chilli Flakes (more if you like it hot)
- 2 tbsp Cider Vinegar
- 2 tbsp Olive Oil
- 2 tbsp Lemon juice
To make your chimichurri, first blitz your fresh herbs, shallots and garlic in a food processor. Add your chilli flakes, then slowly pour in cider vinegar, olive oil and lemon juice - a little at a time. Give it another pulse until it reaches a sauce consistency (not too long, you want some texture rather than a smooth, glossy sauce). That's it!
This should keep for up to a week in an airtight container in the fridge.
So easy to make, so versatile, and so delicious. Plus by making your own homemade chimichurri, you're avoiding the artificial preservatives, sugar and salt that's almost always added to bottled sauces. I'm taking this to the next dinner party I go to as a gift for the host. It looks great in a little mason jar, I'm sure they'll be impressed!
mouth-watering to share?