Chimichurri is a loose oil-based condiment used to accompany barbecued meats or churrasco (the Portuguese and Hispanic name for beef or grilled meat).
- Finely chop your parsley before you start. I usually get a large handful, wash and finely chop, then measure. If you don’t have enough, grab a bit more, and chop again until you have the right amount.
- If you like the strong flavour of garlic, use 4 cloves, If you like milder garlic, start with 2 cloves; mix it all in and allow to sit for a few minutes. Then, taste test. If you’d like more, add more.
- Chimichurri can be adjusted to your taste. Add more salt, more pepper, less or more chilli. It’s up to you.
- Fresh red chilli is optional. We use a whole large chilli, but you can use half, or none at all. You can also substitute it with 1-2 teaspoons of dried red chilli flakes.
- Red wine vinegar is the best vinegar for chimichurri. Use lemon juice as a substitution; not balsamic or white vinegar.
YIELD: Enough for 4 (as side condiment)
|½ cup||Olive oil||125ml|
|2 tablespoons||Red Wine Vinegar||30ml|
|½ cup||Fresh Parsley; finely chopped||125ml|
|3-4 cloves||Garlic; finely chopped or minced|
|2 small||Red Chillies; or 1 red chilli, deseeded and finely chopped (about 1 tablespoon finely chopped chilli)|
|3/4 teaspoon||Dried Oregano|
|1 level teaspoon||Coarse Sea Salt||5ml|
|Black Pepper; freshly ground to taste (about ½ teaspoon)||2-3ml|
- Chop the ingredients finely, by hand.
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
- Use to baste meats (chicken or steaks) while grilling or barbecuing. Add a couple of tablespoons over your steak to serve.