This traditional Argentinian sauce has been made and re-made several times since our south America trip this year, and works a treat for marinading all sorts of things, dressing salads and roast veggies, and for upping your sauce game at the next dinner party.
Traditionally made with lots of oil, this is the “light” version, but feel free to dollop in a whack of olive oil if so inclined.
Chimichurri sauceCourse: Argentinian, South AmericanCuisine: Sauce
Classic Argentinian flavours, now in low fat!
A large bunch of fresh parsley
20g fresh coriander
10g fresh oregano
2 garlic cloves
1 tsp salt
1 lemon’s worth of juice (about 2 tbsp)
1 green chilli (optional)
- Blitz everything together until smooth! Add chilli if you feel like a bite, a little extra water if the tomato alone doesn’t cut the mustard, and taste to adjust salt and acidity at the end.