Chimichurri sauce Recipe

Argentinian herb and chilli salsa great served with steak or as a dipping sauce.

  • Preparation
    5mins
  • Cooking time
    0mn
  • Rest time
    0mn
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Ingredients
Pour people
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • Olive oil : 150 ml
  • Dried red chilli(s) : 1 Tsp
  • Flat leaf parsley : 0.5 bunch
  • Fresh mint : 0.5 bunch
  • Fresh coriander : 0.5 bunch
  • Red wine vinegar : 50 ml
  • Caster sugar : 2 Tsp
  • Fresh anchovies : 10 whole
  • Maldon salt : 1 pinch(es)
  • For the sauce
  • Lemon(s) : 1 whole
Method
  • ETAPE 1

    Puree the oil, vinegar, garlic, anchovies, chilli flakes, sugar, mint, coriander and parsley leaves, lemon zest and juice in a blender until smooth then pour into a bowl. Finely chop the shallot and add to the bowl. Season to taste.

Chef's tip

«You can vary the herbs/spices in this depending on what you are serving it with. It'll keep for up to a week in an airtight container in the fridge. »

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