Chimichurri Sauce

I became addicted to chimichurri when I spent time in Argentina in 2009. The locals eat this sauce of finely chopped herbs with any kind of meat. Considering they eat meat with almost every meal, this is consumed in huge quantities. I love it. Every restaurant in Buenos Aires seems to have their own special recipe, however the common ingredients are parsley, garlic, onion, vinegar and olive oil. It's my favourite accompaniment to steak or any kind of sausage. I tend to make a batch every couple of weeks and it keeps in the refrigerator until I make my next batch when supplies run low. I've tried a few variations however this is my preferred recipe. You can hold off on the chilli if it's too hot. I like it hot.


1 large bunch of continental parsley finely chopped
1 large bunch of oregano finely chopped
1 large bunch of coriander finely chopped
1 clove of garlic finely chopped
1 small red onion finely chopped
120ml red wine vinegar
200ml extra virgin olive oil
2 tbs. dried chilli flakes
1/2 tspn. sea salt
Pepper to season

Mix all ingredients together. allow to sit for at least an hour before serving, allowing the flavours to mix.


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