Chimichurri

Method

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1. Pick the parsley leaves from the stems and dry them well. Chop them very finely with a sharp knife, until the pieces are about 3 mm across, and put them in a bowl.

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2. Mince the garlic, sprinkle on the salt and crush it with the flat of the knife into a smooth paste. Scrape it into the bowl with the oregano, chilli flakes and pepper.

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3. Stir in the vinegar and cold water and leave for 5 minutes, so that the dried herbs soften.

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4. Stir in the olive oil. Let the chimichurri stand for at least 30 minutes, then taste and add more salt or vinegar if it needs it.

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5. Spoon over steak, sausages, chicken or vegetables, or stir into rice and beans.

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Chef’s Tips

• Chop the parsley by hand. A food processor bruises it and turns the sauce into a dark, wet paste.
• Dry the leaves thoroughly after washing. Water dilutes the vinegar and makes the sauce look dull.
• For chimichurri rojo, add 1 tablespoon of sweet paprika and 2 tablespoons of finely chopped red pepper from a jar.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Grilled steak
• Sausages
• Roast potatoes

Storage & Reheating

Keep in a jar in the fridge up to 5 days. Bring to room temperature and stir before serving, as the oil sets when it is cold.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.