Chimichurri Sauce
Chimichurri sauce is typically served with grilled meat or fish in Uruguay and Argentina. It is a very fresh and light sauce. Depending on your spiciness tolerance you can adjust the amount of chilli flakes in this recipe or even add a little bit of chilli oil. The sauce keeps well for a couple of days in your fridge. Make sure to fill it into an air-tight container so other ingredients in your fridge do not take on the smell of garlic.
Ingredients
30 g parsley
3 garlic cloves
2 tbsp oregano
7 tbsp virgin olive oil
3 tbsp red wine vinegar
1/2 teaspoon sea salt
1/2 tsp chilli flakes
pinch of pepper
Method
Wash 30 g parsley and take off the stalks. Very finely chop the parsley and place it into a small bowl.
Mince 3 garlic cloves and add to the garlic.
Add 7 tbsp virgin olive oil, 3 tbsp red wine vinegar, 1/2 tsp salt,, 1/2 tsp chilli flakes and a pinch of pepper to the bowl and mix all until well combined. Add more chilli flakes to taste.
Refrigerate chimichurri sauce until serving.
Enjoy!
