Argentina's Chimichurri is an uncooked delicacy
Used as an ingredient in cooking and as a table condiment, this sauce is a perfect blend of herbs and spices
| PREP TIME | 5 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 3 |
Ingredients
900gm parsley minced
35gm chilli flakes
60gm garlic, chopped
30gm dry oregano
1tsp olive oil
80gm white vinegar
50gm salt
2tsp pepper
METHOD
1. Combine the herbs (parsley and dry oregano) in a bowl and add the garlic, chilli flakes, white vinegar and salt.
2. Add the oil in a thin stream little by little, and season with pepper. Taste and add a little extra vinegar or dried chilli if needed.
3. Cover and set aside for at least 30 minutes. This will allow the flavours to set in.
4. Serve as a dip or spread on meat.
Note: It is best advised to eat it the day it's made. Leftover sauce can be stored in the fridge for a maximum of 2 days.