VEGETARIAN RECIPE

Chimichurri Sauce

This is a classic Argentinian sauce that I use at most of my events. Francis Mallmann taught me this recipe, and it's a crowd favourite. I personally like to add roasted peppers to it. It can be served with meat, chicken and fish. For best results, prepare the chimichurri one day in advance, so that the flavors have a chance to blend together.

Ingredients

1/2 cup water 

10 grams salt 

1 tablespoon fresh oregano  
 

2 bay leaves 
 

2 garlic cloves, minced 

1 tablespoon chili flakes 
or roasted peppers, minced

1 bundle parsley, minced

1/3 cup red wine vinegar 

1 cup extra virgin olive oil

Equipment:

Stovetop

HOW TO MAKE IT

  1. To make the salt water brine (salmuera), bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from the heat and allow to cool. 

  2. Smash the garlic and mince it very finely. Transfer to a bowl.

  3. Mince the parsley and add to the garlic, along with the oregano, the bay leaves and the chili flakes/roasted peppers.

  4. Whisk in the red wine vinegar, and then the olive oil. 

  5. Whisk in the salmuera, and mix.

  6. Add to your protein of choice, and enjoy!