10th Aug 2019
Add some Argentinian zing to your traditional SA braai with this authentic Chimmichurri sauce recipe – serve with a juicy Malbec and your favourite chops, steak and chicken (or slap a traditional South American cut like picanha rump on the fire) after the game for Championship enjoyment.
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 3-4 cloves garlic, finely chopped or minced
- 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
- 3/4 teaspoon dried oregano
- 1 level teaspoon coarse salt
- pepper, to taste (about 1/2 teaspoon)
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
- Use to baste meats (chicken or steaks) while grilling or barbecuing. In Argentina and Uruguay Chimichurri isn’t used as a marinade, but rather as a meat baste. However, you can use it as a marinade if you wish.
- But DEFINITELY add a couple of tablespoons over your steak to serve.