Chimichurri sauce – simple, tasty, and can be made in bulk. A saviour for a busy mum whos family demands tasty food!
I still remember the first day I saw the recipe in our local greengrocers “Fresh Harvest, Engadine”. I was salivating so much at the thought of this herby mess I am pretty sure there was a trail around the shop. Worse than that, I was so far off in my imagination restaurant that my little kid “melon man” decided to nom into two large chunks of melon, which of course I had to purchase.
I actually haven’t made this in such a long time. Over the weekend I was reminded of it when my hubby asked me for something exciting and herby (as opposed to spicy- which is my favourite).
This sauce is so versatile. I use it for marinading meat or my nemesis “that tofu shite”. My latest thing to use it for is for pasta or as a base for stir-fries. I may also have been guilty of mixing a spoon of it with egg-free mayo and serving it up as a “pizza dipping sauce” – I’m drooling thinking about it!
As a marinade for meat or chicken Bored eating the same old plan chicken? Chimichurri will brighten your day. Coat chicken or meat in the sauce and leave to
For pasta, the chimichurri paste can be warmed up slightly until fragrant in a large saucepan. Add to this a large dollop of sour cream or if you are dairy free 1/4 tub of
For stir-fries Add a tablespoon or a teaspoon the paste either before your veggies go in or afterwards if you are after a more fragrant dish. If you are into some of the creamier Thai dishes, adding this instead of a store bought paste makes an interesting “twist” on green curry.
I get really frustrated when I read numbers on recipes. I am guided mostly by “handfuls”, “what I think” and “that tastes right”. Where I remember, I will always try to show measures as well as images of what the measure looks like.
A simple herbacous sauce for marinades, dipping or as a base for stirfries and pastas
- 45 g corriander (cliantro herb)
- 30 g flat leaf parsley
- 10 g mint leaves
- 1 tsp cumin seed (ground)
- 1 tsp chili flakes (or fresh chili – amount depending how brave you are)
- 0.5 tsp salt
- 2 g oregano
- 4 cloves garlic
- 120 ml olive oil (many people prefer mild in this reciepe)
- 60 ml red wine vinegar
- Coarsely chop herbs then fire all the ingredients into a food processor and blitz until you have the desired consistency. If you like it course blitz for less time.
- Makes roughly 175g of paste
- Some recipes add more salt and up to 180ml of olive oil.
- I added 1 tsp of chili flakes but whole fresh chilis make a nice spicey alternative
- Chop and change herb ratios to change the flavour to suit you!