Chimichurri Sauce
The perfect choice for steak night in this summer heat is this extremely more-ish Chimichurri Sauce. Finely chopped parsley, chilli, garlic, olive oil and vinegar seasoned perfectly is not wholly traditional, but I'd argue even tastier!
Ingredients
- 120 ml extra virgin olive oil
- 50 g parsley finely chopped
- 3 red chillis finely chopped - deseed to reduce heat if preferred or reduce no. of chillis
- 6 cloves garlic finely chopped
- 5 tablespoon red wine vinegar
- 1 teaspoon sea salt
- 2 teaspoon oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Instructions
- Pour 120 ml extra virgin olive oil into a bowl with 5 tablespoon red wine vinegar
- Finely chop 50 g parsley, 3 red chillis, 6 cloves garlic up (trust me, the finer the better) - add to the bowl with the olive oil
- Add all other ingredients (1 teaspoon sea salt, 2 teaspoon oregano, ½ teaspoon smoked paprika and ¼ teaspoon black pepper) and mix to combine
- Can be served straight away, but the Chimichurri Sauce is even better if left for awhile to marinate. Will last 2 weeks in the fridge.
Notes
Tip: adjust the ingredients to suit your own tastes with more or less chilli, garlic salt and pepper!
Nutrition
Calories: 274kcalCarbohydrates: 6gProtein: 1gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 603mgPotassium: 224mgFiber: 2gSugar: 2gVitamin A: 1518IUVitamin C: 67mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!