Top recipes · No. 3

Chimichurri

Name: Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: Makes about 1 cup
Ingredients: 1 cup (30 g) packed flat-leaf parsley, finely chopped; 3 to 4 cloves garlic, finely chopped; 2 tsp dried oregano (or 2 tbsp fresh); ½ tsp red chilli flakes; ¼ cup (60 ml) red wine vinegar; ½ cup (120 ml) olive oil; ½ tsp salt; ¼ tsp black pepper

The Argentinian green sauce for grilled meat: parsley, garlic, oregano, vinegar and oil, with a little chilli.

Makes about 1 cupPrep 10 min

Ingredients

1 cup (30 g) packed flat-leaf parsley, finely chopped
3 to 4 cloves garlic, finely chopped
2 tsp dried oregano (or 2 tbsp fresh)
½ tsp red chilli flakes
¼ cup (60 ml) red wine vinegar
½ cup (120 ml) olive oil
½ tsp salt
¼ tsp black pepper

Method

Chop the parsley and garlic finely by hand (a blender makes it mushy).
Mix the parsley, garlic, oregano, chilli flakes, salt and pepper in a bowl.
Stir in the vinegar, then the olive oil.
Leave for at least 20 minutes so the flavours blend.
Spoon over grilled steak, chicken, fish or vegetables. Keeps for 3 days in the fridge.

Tip: Add 2 tbsp finely chopped onion or shallot for a sharper version.

Cups and spoons are US measures (1 cup = 240 ml); weights and °C are given alongside. Cook meat to a safe inside temperature.

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg; Indian rules count egg as non-vegetarian). Recipes with both marks can be made either way.

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