Chimichurri: Fresh Parsley, Garlic & Olive Oil Sauce
Our resident chef Sofia is Chilean, so it was only a matter of time before chimichurri made an appearance. This bright, herby sauce is a staple in Chilean and Argentinian households, and once you've made it, you'll understand why.
It's traditionally served with steak, but honestly? It goes with just about everything. Drizzle it over roasted potatoes, spoon it onto a cheese toastie, serve it alongside grilled vegetables, or slather it over a cauliflower steak. Fresh, punchy, garlicky and packed with flavour, it's the sort of condiment that mysteriously disappears from the fridge.
Ingredients
- 1 large bunch Italian parsley, finely chopped
- 3 cloves garlic, minced
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon chilli flakes (optional)
- ½ teaspoon salt
- Freshly cracked black pepper
Method
- Finely chop the parsley and place it in a bowl.
- Add the garlic, red wine vinegar, oregano, chilli flakes (if using), salt and pepper.
- Pour in the olive oil and stir until well combined.
- Taste and adjust seasoning if needed.
- Leave to sit for at least 15 minutes before serving to allow the flavours to mingle.
Top Tip!
Chimichurri is even better after a few hours in the fridge. Just give it a stir before serving and try not to eat it straight from the spoon.