Chimichurri sauce

  • Preparation Time10 mins
  • DifficultyEasy
6 cloves garlic, sliced
2 shallots, sliced
40g packed fresh flat-leaf parsley
5g fresh oregano leaves
1 heaping tbsp salt
1 tsp crushed red pepper flakes
250ml extra-virgin olive oil
125ml red wine vinegar
65ml water
1) Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped.

2) Add the oil, vinegar, and water and pulse to make a textured sauce. Transfer to a serving bowl.

Cook's Note: Make sure to pluck the oregano leaves off the stems--hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are grilling.

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