Why has it taken me to this stage in life to find Chimichurri? Argentinians know their BBQ and they serve this stuff with everything and for good reason. It's full of zingy flavours that pack a punch and you can use it to bring the most boring of meats to life. The quantities are fairly rough so add as much or as less of each ingredient depending on your taste. The red wine vinegar works well in reducing the rawness of the shallots and garlic so don't be too scared of these flavours overpowering the sauce. My version is fairly heavy on the chilli and garlic and less so on the parsley but have a play about to find what quantities work best for you.
To make one jar
- Red wine vinegar 100ml
- Extra Virgin Olive Oil 200ml
- Garlic 3 Cloves
- Small shallots 5/6
- Parsley Large Bunch
- Sea salt 1 Tablespoon
- Dried Oregano 1 Tablespoon
- Chilli flakes 1 Tablespoon
- Ground black pepper 1 Teaspoon
- Roughly chop the parsley, shallot and garlic.
- Place in a food processor along with the oregano, salt, pepper, chilli, oil and vinegar and blitz for 3 seconds.
Serve on BBQ'd or roasted meats or spoon on some potato wedges during the last 5 minutes of cooking.