Chimichurri is a classic Argentinian sauce. It is extremely versatile and can be used on steak, as a dipping sauce for shrimp or over veggies. Garlicky, super herbaceous, and tangy from the lemon zest, there's nothing this genius sauce can't improve.
Over winter, we let our veggie patch go a little crazy, so when it come time for spring planting we had an abundance of flat leaf parsley. We made a huge batch of chimichurri and gave a few bottles away. All the feedback we amazing.
10 min Cooking Time
1 cup extra virgin olive oil (with extra)
2 cups flat leaf parsley (one bunch)
5 cloves of garlic
1/2 cup fresh mint
1/2 cup basil
1/2 cup coriander
2 tbsp sweet chilli
zest and juice of 2 lemons
salt and pepper to taste
Add all ingredients into a food process and blend until desired texture reached.
Place into a sterilised jar, with a little extra olive oil on top. Store in the fridge for uptown 6 weeks (not that it will last that long!)