Shawn W
TVWBB Emerald Member
Chimichurri is an Argentine salsa verde that's always on hand at an asado. Recipes can vary, but every chimichurri features garlic, oregano, oil and vinegar, a punchy combination that makes the sauce particularly good with fattier cuts.
Bunch fresh parsley (about a generous half-ounce/20g), leaves only, chopped
1 tbsp chopped fresh oregano leaves
1 large clove garlic, finely chopped
Half tsp sea salt
Small red chilli, finely chopped, or a pinch of chilli flakes
1 spring onion (white part only) finely chopped
4tbsp olive oil
1tbsp wine vinegar
Mix all the ingredients together with a generous grinding of black pepper.
**Recipe source: http://www.telegraph.co.uk/global/main.jhtml?xml=/globa...2/edbbq12.xml&page=4
Comments
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I used white wine vinegar, freeze dried red japs, two green onions in place of the spring onion and as per Kevin Kruger some lemon juice and a couple whole bay leaves (remove after a day or two).
Make a day or two ahead. Refrigerate.
Can be used cold, my favourite way to use it so far is to put it on steaks while being grilled, immediately after the flip so it gets warmed up some.
Dried oregano is ok to sub, but fresh is nice. Don't think I would try it with dried parsley. I remember making pesto with dried parsley one time and it was just nasty.
This stuff is killer. I can still taste those ribeyes.
Bunch fresh parsley (about a generous half-ounce/20g), leaves only, chopped
1 tbsp chopped fresh oregano leaves
1 large clove garlic, finely chopped
Half tsp sea salt
Small red chilli, finely chopped, or a pinch of chilli flakes
1 spring onion (white part only) finely chopped
4tbsp olive oil
1tbsp wine vinegar
Mix all the ingredients together with a generous grinding of black pepper.
**Recipe source: http://www.telegraph.co.uk/global/main.jhtml?xml=/globa...2/edbbq12.xml&page=4
Comments
********
I used white wine vinegar, freeze dried red japs, two green onions in place of the spring onion and as per Kevin Kruger some lemon juice and a couple whole bay leaves (remove after a day or two).
Make a day or two ahead. Refrigerate.
Can be used cold, my favourite way to use it so far is to put it on steaks while being grilled, immediately after the flip so it gets warmed up some.
Dried oregano is ok to sub, but fresh is nice. Don't think I would try it with dried parsley. I remember making pesto with dried parsley one time and it was just nasty.
This stuff is killer. I can still taste those ribeyes.