Chimichurri

 

Chimichurri is a native Argentinian loose, oil-based condiment used to accompany barbecued meats or churrasco (grilled beef).
  • 40 ml red wine vinegar
  • 30 g parsley finely chopped
  • 3-4 cloves garlic finely chopped or minced
  • 2 red chilies small, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 125ml DIVINITY extra virgin olive oil
  • 2 g dried oregano
  • 6 g coarse salt level
  • 1 g pepper to taste (about ½ teaspoon)

INSTRUCTIONS

  • 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. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

NOTES

Tip: Adjust the chimichurri to suit your tastebuds with more or less chili, salt and pepper! 

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