Chimichurri

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Chimichurri is a spicy, refreshing, garlicky green condiment that I whipped up the other day. Although it originated as a sauce for grilled meat in Argentina, it has such a bright zing that it would be a shame to limit its uses! I like to marinate tofu in chimichurri, use it as a dressing in a bean salad, or just as a simple dip for tortilla chips. I’m sure adding a spoonful of chimichurri to half a cup of mayonnaise would make a delicious sandwich spread too!

Our family loves cilantro, so if the taste of cilantro is not up your alley, use a bunch of flat-leaf parsley instead.

Chimichurri

 

Author:

Kiku Corner

Recipe type: Sauce

Cuisine: Argentinian

Prep time: 10 mins

Total time: 10 mins

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Makes ¾ cup

Ingredients

• 1 small red chili pepper
• ⅓ cup extra-virgin olive oil
• 2 Tbsp red wine vinegar
• 2 tsp dried oregano
• ½ tsp salt
• 3 cloves garlic, peeled
• ¼ tsp smoked or sweet paprika
• 1½ cups lightly packed cilantro, or one bunch, washed well and roots trimmed

Instructions

1. Place everything in a food processor and blitz until finely chopped.
2. Let the flavours meld by letting the sauce sit in the fridge for at least 30 minutes.
3. Store in an airtight container, in the fridge, for up to 1 week.

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