Sauces & stocks
Argentine chimichurri
Raw sauce of herbs, garlic and vinegar for grilled meats.
VegetarianVeganGluten-free
Ingredients
- 1 bunch of fresh parsley
- 2 cloves of garlic
- 1 teaspoon of dried oregano
- 1/2 teaspoon of ground chili
- 60 g of red wine vinegar
- 120 g of extra virgin olive oil
- 1 teaspoon of salt
Step-by-step
Using a different robot? Switch it here:
- Put the garlic in the mixing bowl and chop 4 sec/speed 7.
- Add the parsley, oregano, chili and salt.
- Chop 4 sec/speed 5 without turning it into a puree.
- Add the vinegar and oil through the lid opening.
- Mix 6 sec/speed 4 to integrate without fully blending.
- Let it rest 30 minutes before serving so it macerates.
Tips
- Chimichurri improves if it rests for a few hours.
- Adjust the ground chili according to how spicy you prefer.
- Perfect over grilled meat or toasted bread.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
