Authentic Chimichurri Sauce

Name: Authentic Chimichurri Sauce
Ingredients: Handful of fresh coriander leaves, roughly chopped; Handful of fresh parsley leaves, roughly chopped; 1 shallot, finely chopped; Juice of ½ lemon; 1 teasp. white wine vinegar; 2 garlic cloves, roughly chopped; Pinch of chilli flakes; 3 tablesp. olive oil

Why not serve this with some delicious Ribeye steaks or with a Roast Leg of Lamb.

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Ingredients

Handful of fresh coriander leaves, roughly chopped
Handful of fresh parsley leaves, roughly chopped
1 shallot, finely chopped
Juice of ½ lemon
1 teasp. white wine vinegar
2 garlic cloves, roughly chopped
Pinch of chilli flakes
3 tablesp. olive oil

Main

Handful of fresh coriander leaves, roughly chopped
Handful of fresh parsley leaves, roughly chopped
1 shallot, finely chopped
Juice of ½ lemon
1 teasp. white wine vinegar
2 garlic cloves, roughly chopped
Pinch of chilli flakes
3 tablesp. olive oil

Combine all the ingredients, except the oil, in a mini processor. You can also chop everything finely by hand. Whizz for a couple of minutes then add the oil, season with a little salt and black pepper and whizz again.

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FAQ's

Chimichurri sauce is most closely associated with Argentina, where it is a traditional accompaniment to grilled meats.

Its exact origins are not certain, but it is believed to have developed in the 19th century, possibly linked to Argentinian gauchos (cowboys) who used simple herbs and oil-based sauces to flavour their food.

Today, it remains a staple in Argentine cooking and is widely used across South America.

Chimichurri is not typically very spicy.

It is known for its fresh, herby flavour, with garlic, parsley and vinegar being the dominant ingredients. The heat usually comes from a small amount of chilli or red pepper flakes, giving only a mild warmth rather than strong heat.

You can adjust the spice level easily:

To increase heat: Add more chilli or pepper flakes
To reduce heat: Use less or omit the chilli entirely

Chimichurri is best served at room temperature.

Serving it at room temperature allows the flavours of the herbs, garlic and oil to fully develop and remain balanced. If served too cold, the oil can firm up and mute the flavour of the sauce.

It is commonly served alongside hot or grilled dishes, where the contrast in temperature helps enhance the overall flavour.

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