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Chimichurri Sauce

It’s great with grilled meats, but I also like using it as a seasoning base — especially mixed into mashed avocado for a quick guacamole.

Ingredients

  • 1 bunch Parsley See notes
  • 4 cloves Garlic
  • 1 tbsp Red wine vinegar Use 2tbsp if you omit brown rice vinegar
  • 1 tbsp Brown rice vinegar Use 2tbsp if you omit red wine vinegar
  • 2 tbsp Olive oil
  • 1 Chilli padi Dried chili whole or flakes work too
  • Salt to taste

Instructions

  • Roughly chop the parsley.
  • Add all ingredients into a blender and blend until fine.

Notes

  1. Adjust seasoning to taste: Feel free to adjust the proportion of seasoning and aromatics according to your personal preference.
  2. Herbs – feel free to swap in any of the following, depending on what you have on hand: (a)English parsley (curly parsley) – mild, slightly grassy, with a subtle bitterness, (b) Italian parsley (flat-leaf parsley) – brighter, more herbaceous and robust in flavour (c) Coriander / cilantro – more aromatic and citrusy, with a distinctive freshness
  3. Storage: Short shelf life. Store in the coldest part of the fridge (around 4°C) and consume within 5–7 days.
  4. To serve: Pairs well with grilled meats.
  5. Variation: Mix into mashed avocado to make a quick, flavourful guacamole. Serve with nacho chips.