Chimichurri sauce, also known as Argentinian pesto, can be a delicious herby topping to many dishes, and it takes less than 15 minutes to put together! Check out our recipe below.
What is chimichurri sauce made of?
The ingredients you’ll need for a chimichurri sauce are:
- 1 large bunch of parsley
- 2 heaped spoons of dried oregano
- 3 garlic cloves
- 1 small onion or shallot
- 1 chilli pepper (look for a low or moderate hot variety such as cayenne pepper or red Jalapeño)
- 1 lemon
- 1/2 cup of olive or sunflower oil
- Salt and pepper for seasoning
Chimichurri sauce recipe
Step 1: Prepare your ingredients
Finely chop your parsley and set to one side. Chop your chilli pepper in half and discard the seeds if you want a less spicy sauce, if you like extra heat you can leave them in. Dice the chili pepper and onion until the pieces are a similar size to the parsley. Crush your garlic with the side of your knife and then finely slice it.
Step 2: Create a marinade
Juice your lemon and combine it in a bowl with the shallot, garlic, chili and a touch of salt. This is your marinade which you should leave to sit for at least 10 minutes.
Step3: Finish the chimichurri sauce
Add the parsley, oregano and sunflower oil to your marinade and mix thoroughly with a fork. Season with pepper and salt to your own tastes. Your chimichurri sauce is now ready to use.
How do I use chimichurri sauce?
You can use chimichurri sauce as a marinade for meat before cooking, or cover meat with it at the end for a more intense flavour. Also feel free to add a jug to the table so guests can add their own.
What does chimichurri taste like?
Chimichurri should taste refreshing with a strong herb flavour accompanied by a touch of garlic and a hint of citrus for an added kick.
What is chimichurri sauce good on?
Chimichurri can be a delicious addition to a whole range of meals. Serve alongside steaks, with a roast chicken or on poached fish. For a vegetarian option we recommend using the sauce to coat oven roasted vegetables.
How long can you keep chimichurri?
Once cooked you can store chimichurri sauce in the fridge for 2-3 weeks.
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