Chimichurri sauce is a fabulous south american sauce made of fresh parsley, garlic and chilli. It is a classic on a steak (see our steak salad) or vegetables, being one of the fundamental pieces of the Argentine barbecue.
- In a pestle and mortar combine the garlic, salt, vinegar, olive oil and chilli. Lightly pound the garlic to break it down into a paste. Allow to marinade for 20/30 minutes. This will mellow out the garlic and round out the chilli.
- Meanwhile, using your sharpest knife, chop your herbs. Do this by taking manageable bunches and rolling them up and slowly slicing through them. Once your herbs are chopped add them to the pestle and mortar along with the juice of half a lime. Stir to combine.
- Your chimichurri is now ready to use as a marinade and dressing for fish, meat and vegetables and a dressing for all kinds of salads.