If you don’t know what chimichurri is, it’s a sauce originating in Argentina and Uruguay, made of fresh herbs, chilli and oil and used as a condiment for meat mostly. However it pairs beautifully with almost any dish!
Pungent in flavour (and nutrition), you know that I believe sauces that are packed with fresh herbs are such an important part of the diet. Herbs are undeniably powerful, and not enough people eat enough of them! Just like pesto, chimicurri is a great way to load your diet with anti-inflammatory polyphenols and phytochemicals. It’s also a great way to use up any herbs that are going limp, as the oil preserves them a little longer!
Once made, this sauce will last about 5 days. You can enjoy it traditionally on steak (this is a must try), and it’s beautiful with fish, soups, chicken and veggies too. I even ate it on top of scrambled eggs on toast!
erbs are undeniably powerful, and not enough people eat enough of them! Just like pesto, chimichurri is a great way to load your diet with anti-inflammatory polyphenols and phytochemicals.
- ½ bunch parsley (stalks included)
- ½ bunch coriander (stalks included)
- ½ tsp dried oregano
- 1½ tbsp (30ml) red wine vinegar
- ½ cup + 2 tbsp (40ml) olive oil
- Salt and pepper
- 1 fresh chilli, chopped (OR to taste)
- 2 cloves garlic OR 1 bulb of young garlic
- Place all ingredients in a blender or small food processor and pulse until combined (you want it to be still a little chunky). Store in a jar in the fridge.
- Serve this on top of any protein like chicken, fish and steak. And vegetables too - I love it on roasted sweet potato and carrots.