Whenever the opportunity presents, Kitchen Warehouse CEO Peter Macaulay loves spending time at the family’s farm, Salisbury Grange. When it comes to cooking, Peter isn’t afraid to explore different cuisines —just like this chimichurri sauce recipe.
With herbs readily available at the farm vegetable garden, Pete can whip up this Argentinian sauce in a flash. But beyond convenience, homegrown ingredients are really the key to bringing out the best and freshest flavours of this sauce.
Chimichurri has two star ingredients: parsley and garlic. Traditionally, it is drizzled over Argentinian asado or barbecue. But what makes this sauce so popular is its versatility. It works as a marinade, salad dressing, dip, bread spread, and so much more. This great recipe makes around two cups of sauce that you can store in the chiller. You can easily double it too and you can take it from us, you won’t be sorry if you do!
- Chopping board
- Chef’s knife
- Food processor or herb chopper (if you are not chopping by hand)
- Mixing bowl
- Measuring cups
- Measuring spoons
- 2 cups fresh parsley, minced
- 3 tbsp garlic, minced
- 3 tbsp fresh oregano, minced
- 1 to 1¼ cups extra virgin olive oil
- ¼ cup red wine vinegar
- 1½ tbsp chili flakes
- Mince your herbs and garlic by hand. Alternatively, you can also use a food processor.
- Add the olive oil, wine vinegar, and chili flakes into your herb mixture.
- The amount of your olive oil depends on the amount of herbs you have. Just take note of the right consistency. The sauce should still be slightly viscous but not too runny. You can adjust the amount of chili flakes, too. Be reminded though that the longer your chimichurri sits in the fridge, its flavour grows more intense.
- Spoon the sauce on top of grilled meats or poultry then store the rest in an airtight jar. Keep it chilled.