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 sauce

Course: Argentinian, South AmericanCuisine: Sauce

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calorieskcal

Classic Argentinian flavours, now in low fat!

Ingredients

• 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 tomato

• 1 green chilli (optional)

Directions

• 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.

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