Chimichurri-Tangy, zesty, fresh, and a little bit spicy
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Tangy, zesty, fresh, and a little bit spicy – Chimichurri is the perfect sauce for just about any dish! Amazing with grilled steak, chicken, or pork; use to marinate fish or seafood before cooking, or even use to dress a potato salad.
Many cuisines have their take on a ‘salsa verde’ or ‘green sauce’ and this Argentinian take has to be one of my favorites!
Below is my basic recipe using some dried and fresh herbs as that’s usually what I have on-hand, but you can use all dried or all fresh. I also tend to use red wine vinegar but you can replace that with a white wine one or even lemon or lime juice. This is a basic staple sauce recipe that’s super versatile!
Spices used in this recipe
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Chilli Flakes with seeds
Product description
Chillies are grown throughout the world and are used to add flavour and heat to many dishes. Dried chillies taste rather different to the fresh variety due to the caramelisation of the sugars that occurs during the drying process. They are used widely in Mexican, Asian, Indian and Italian dishes.
$3.45 -
Oregano Leaves
Product description
Oregano, one of the most popular herbs worldwide, is a member of the mint family and often called wild marjoram. It is a small herb with dark-green leaf and is known for its bold, warm, balsamic herb flavour, with a slightly bitter taste. Its strong flavour marries well with tomato and basil making it a vital ingredient for authentic Italian and Greek cooking. It is also perfect addition to garlic for the Mediterranean, Philippine and Mexican cuisine.
$6.95 -
Coriander Leaf
Product description
Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking.
The spice people carry coriander as coriander leaf, coriander seeds ground and coriander seeds whole.
$3.45
Method
Add the parsley, oregano, coriander, and garlic into a food processor and pulse until finely chopped – you can also chop them finely with a knife or grind in a mortar and pestle if you don’t have a food processor or blender on-hand.
Once blended, place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper, and chilli flakes. Taste for seasoning and adjust accordingly. Serve immediately or refrigerate for up to two weeks.
