Chimichurri
Chimichurri is one of my all-time favourite condiments. Slap it on a steak, grilled fish, chicken, a sandwich, roast potatoes, or use it as a salad dressing. This recipe has gone through many adaptations and is not a traditional recipe, using coriander instead of oregano, but it is tangy, herbaceous, and vibrant. This recipe is deliberately a large portion because it is just that good.
Ingredients 9
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 bunch flat leaf parsley, finely chopped
1 bunch coriander, finely chopped
3 tbsp red wine vinegar
3⁄4 cup extra virgin olive oil
2 tsp red chilli flakes, optional
1 tsp sea salt
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Method 4
Finely chop the , , , , and , then add them to a bowl along with the and .
Stir in the .
Slowly drizzle in the while stirring continuously until everything is well mixed.
Let the chimichurri sit for at least 15–30 minutes to allow the flavours to meld.
Julia’s Eatery's tips
My favourite way of using leftover chimichurri in the fridge is making chimichurri focaccia, as chimichurri is best served fresh - I would say it is best to eat within 3 days. The bunches are also based on the sleeved bunches of herbs sold at Australian supermarkets which can range between 60-80g.
