Chimichurri
The sauce that makes everything taste like a dinner party
We love dousing steak - well, pretty much any main meat or fish - with this delicious tangy and zesty chimichurri sauce. People always act impressed when you bring out a glowing bowl, but it's actually quite simple. Once you've made it once, you'll never forget how!
Playing around with the red pepper flakes can be really fun. Adding a few in the food processor really gives it some kick, but adding them when whisking gives a bright pop of color. Your call!
Plating chimichurri can be really fun. Pour it into a pretty bowl, then drizzle some olive oil in different patterns on top. Sprinkle a few spices too if you like!
How to Make It
- 1
Chop off the parsley stems and pull the leaves from any particularly thick stems. Thicker stems are more bitter, so spend 3-5 minutes pulling those out. You don't need to remove every single leaf from a stem - just the thick ones.
- 2
Remove the skin from the onions and garlic.
- 3
Drop the parsley, onion, and garlic cloves into a food processor and blend for a bit. To help it blend, add a few drizzles of olive oil and 1 tablespoon of the vinegar. We also like to add a few red pepper flakes here - but warning, doing so in this step makes it spicier as it really blends them in.
- 4
Once that's been chopped up, spoon the chopped mixture into a mixing bowl. Add 2/3 cup of olive oil and the remaining vinegar.
- 5
Whisk it briskly. Then add your spices to taste - we like a bit of oregano, some garlic salt, and a few more pepper flakes.
- 6
Pour into a pretty serving bowl and drizzle some olive oil on top for presentation and taste.
Ingredients
- 1 bunch of parsley
- 5-7 cloves of garlic
- 2 shallots or half an onion
- A few branches of cilantro (optional - drop it if not your thing!)
- A few branches of basil (optional - drop it if not your thing!)
- 1 cup olive oil
- 4 tablespoons red wine vinegar (can substitute rice vinegar)
- 1 tablespoon dried oregano
- Red pepper flakes to taste
- Garlic salt to taste
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