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How to make chimichurri: An Argentine recipe

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How to make chimichurri: An Argentine recipe

Chimichurri is the classic accompaniment to any traditional Argentine asado: drizzle it over your freshly cooked steak, uncork a bottle of Malbec, and you have the recipe for a perfect afternoon. Made with chopped garlic and herbs, this tasty sauce goes well drizzled on top of barbecued meat, in a bun with sausages, on grilled cheese or just about anything you are throwing on the grill. Make Chimichurri at home, and you can keep it for leftovers the next day too.

Ingredients for Chimichurri sauceIngredients for Chimichurri

  • large bunch of fresh parsley
  • 3-4 cloves of garlic
  • small bunch of fresh oregano (or another herb of your choice)
  • two shallots, or a small onion
  • a big pinch of salt & a small pinch of black pepper
  • as big a pinch of chili pepper flakes as you dare
  • a cup of good extra virgin olive oil
  • half a squeezed lemon
  • 3 tablespoons of red wine vinegar

How to make Chimichurri

Chop everything that needs to be chopped, and finely mince the garlic and onion. (If you are a modern gaucho, you can use a mini blender.)

Mix all the dry ingredients well in a bowl.

Add the oil, vinegar and lemon and mix well.

Taste, and adjust to your own personal gaucho style.

Leave it on the table with a spoon to drizzle onto roast meats or anything that comes your way!

Amanda Barnes

Amanda Barnes

Amanda Barnes is a British journalist who has been living in the Southern Hemisphere for the last six years, has tried over 500 Malbecs, eaten over 600 Chilean oysters and still has a functioning liver and kidneys (as far as she knows).
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