Chimichurri Sauce

If I’m doing a large meatfest on the BBQ, I do like to either marinade all the meat or serve an accompaniment that you can pour over when it’s cooked. Or both! This classic Argentinian sauce can also act as a marinade which will give your meat that little boost in flavour. Nobody does BBQ like South America (not even Australia), so it goes without saying that this earthy, fragrant and sharp chimichurri is the perfect pairing for beef, lamb, chicken and even game birds. It has a strong flavour but is deliciously fresh and it’s guaranteed to wake up your taste buds. A staple.

1 cup fresh flat-leaf parsley (stems and all)
1/2 cup fresh coriander (stems and all)
1/4 cup fresh oregano leaves
1/4 cup fresh mint leaves
1/2 cup extra virgin olive oil
1 small lemon or lime (zest and juice)
2 small fresh hot chillies (green or red)
2 cloves garlic (chopped)
1 small red onion (chopped)
salt & pepper

In a food processor, blend all the ingredients together until very finely combined. Decant into a bowl and leave to develop in flavout for at least an hour in the fridge. Take out of the fridge 1/2 hour before you want to use it, to allow it to come up to room temperature.

Serve drizzled over meat. To use as a marinade add enough to coat your meat lightly and leave to marinade for at least 1 hour (overnight in fridge is best).

%d bloggers like this: