Chimichurri

I first had Chimichurri at an Argentinian Steak restaurant my partner and I went to on our anniversary. It was amazing, the flavours were explosive but not overpowering and complimented the meat perfectly.

I looked everywhere to find a bottle or jar that I could keep at home but I think that even if I had, it would not have been as good as that fresh one I had in the restaurant.

There are lots of recipes out there claiming to be the best and most authentic and I’ve played around with a few combinations to find out what tastes best for me. It is a personal thing of course but I found that some of the recipes I tied were either lacking in flavour or the vinegar in particular was a bit overpowering.

However, I think I have now cracked my favourite combination and I tested it for a Valentine’s meal with my partner. He had steak and I had mushroom ‘steak.’ He also loved the flavours, so I think I’m onto a winner.

You should play around with the flavours and quantities to find what suits you best and use this recipe below as a sort of guide.

Chimichurri goes really well with any sort of meat or meat substitute and will keep in the fridge for a few days so you can use it in other recipes if you have leftovers. I used it both as a marinade and as a sauce to top the finished food.

One final tip- I find hand chopping the ingredients gives a better result. A food processor can come out far too smooth and its much more appealing to the eye and to taste for it to be roughly chopped by hand.

Quick and Easy Chimichurri

Ingredients:

½ cup Olive oil

2 tbsp Red wine vinegar

4 cloves Garlic, finely chopped

1 large chilli, finely chopped (deseeded if you want a milder flavour)

Couple sprigs of fresh Oregano, finely chopped

Large handful of fresh Parsley, finely chopped

Small Handful of Coriander, finely chopped

Salt and pepper, to taste

Method:

1 Mix all the prepared ingredients together in a bowl and allow to sit for about 15 minutes, or longer if you can, to allow the flavours to mix together.

2 Use as a marinade or as a sauce.

This recipe makes 8 servings and is roughly 128 calories per serving.

Carbs: 1g

Fat: 13g

Protein: 0g

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