Sauces & stocks
Traditional Chimichurri
Sauce of herbs, garlic and chili to accompany grilled meats.
VegetarianVeganGluten-free
Ingredients
- 1 large handful of fresh parsley
- 4 cloves of garlic
- 1 tablespoon of dried oregano
- 1 tablespoon of crushed chili
- 150 ml of sunflower oil
- 50 ml of wine vinegar
- 100 ml of warm water
- 1 teaspoon of coarse salt
- 1 bay leaf, crushed
Step-by-step
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- Place the garlic and parsley in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides.
- Add the oregano, the crushed chili, the bay leaf and the salt. Mix 2 sec/speed 4.
- Add the vinegar, the warm water and the oil.
- Mix 5 sec/speed 3 without fully emulsifying to keep the texture.
- Pour into a clean glass jar.
- Let it rest at least 2 hours at room temperature so it takes on flavor.
- Keep in the refrigerator and use lukewarm.
- Shake before serving over the meat.
Tips
- The chimichurri improves after resting one or two days.
- Do not process too much: it should keep texture, not be a puree.
- Balance the vinegar to your taste; some prefer it more acidic.
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