Herb sauce

Name: Herb sauce (Chimichurri)
Yield: Makes 250 ml/8 fl oz/1 cup
Cuisine: Argentine
Ingredients: 65 g/2½ oz/2½ cups parsley leaves; 40 g/1½ oz/1½ cup coriander (cilantro) leaves; 2 spring onions (scallions), chopped; 2 spring onions (scallions), chopped; 15 ml/1 tbsp vinegar; 10 ml/2 tsp lime juice; 2 garlic cloves, finely chopped; 120 ml/4 fl oz/½ cup oil; 2.5 ml/½ tsp salt; 1.5 ml/¼ tsp ground black pepper

Chimichurri

Preparation info

Makes
250
ml

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This fresh-tasting sauce is served with grilled meat all over Latin America. You can also use it as a marinade for meat. According to one story it gets its name from an Irishman, Jimmy McCurry, who joined the fight for Argentina’s independence in the 19th century.

Ingredients

65 g/2½ oz/2½ cups parsley leaves
40

Americas
Colombia
Venezuela
Argentina
Snack
Sauce
Gluten-free
Vegan
South America
Independence

Method

Place all the ingredients in a food processor and process until you have a well-blended mixture.
Allow to sit for 10-15 minutes for the flavours to develop, and serve, or store in the refrigerator for up to a week.