Name: Chimichurri Sauce
Prep time: 10 min
Total time: 10 min
Yield: Makes: 250 ml (9 fl oz/1 cup)
Cuisine: Brazilian
Ingredients: 1 small pickling onion or large French shallot, finely chopped; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 1 thumb-size green chilli, halved, seeded, finely chopped; 2 garlic cloves, very finely chopped; 1½ tablespoons white wine vinegar; 1 cup coriander (cilantro) leaves; 1 cup flat-leaf (Italian) parsley leaves

Preparation info

Makes:
250 ml

Difficulty
Easy
Ready in
10 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Feel free to use your favourite vinegar in this. The important thing is that it’s good quality and not too acidic. For white, I like sauvignon blanc or rice wine vinegar. Sherry vinegar is good too, but use a little less as it is strong. If using red vinegar, go for a sweet cabernet sauvignon.

Ingredients

1 cup coriander (cilantro) leaves
1 cup flat-leaf (Italian) parsley leaves
2

Method

Chop the herbs and put them in a bowl with the garlic, onion and chilli and combine well. Stir in the olive oil and vinegar, then season to taste with salt.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

2 Chimichurri Sauce

Ingredients

Method

Become a Premium Member to access this recipe

Part of