Chimichurri sauce

Of Argentinian origin, the chimichurri sauce will give many flavors to many preparations. Of course, it is the star of barbecues during the summer and grills of all kinds throughout the year. It can be used both as a marinade and a condiment. With red meat, it is excellent, but it can also be served with chicken or even fish. It also goes well with vegetables. I advise you with roasted cauliflower.

To make the chimichurri sauce, there is nothing simpler. You need herbs, lots of herbs. Parsley of course, but also coriander, thyme, oregano. It also needs spiciness and therefore a little chilli. To all this we add onion, garlic, vinegar and olive oil. According to taste, we can remove the coriander, put less pepper, add lime…
The result is a sauce rich in flavor. A real ray of sunshine all year round.

Chimichurri sauce:

1/2 bunch of parsley
1/2 bunch of cilantro
1 sprig of oregano
2 sprigs of thyme
1 small chilli
1 red onion
2 cloves garlic
8 tbsp olive oil
3 tbsp wine vinegar
1/2 tsp salt

Chop the parsley and coriander leaves, the oregano, the thyme, the chilli, the onion, and the garlic in a food processor.
Add olive oil, vinegar and salt. To mix together.

Refrigerate for 2 days.

To finish: I used my chimichurri sauce to marinate pieces of beef before skewering them and cooking them a la plancha. I served with sautéed potatoes and the rest of the sauce. A simple and good dish.

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