Add some vibrancy to traditional South American barbecued meats with the addition of tangy, spicy chimichurri.
A little bit of effort goes a long way; adding chimichurri to barbecued meats really elevates a dish.
CHIMICHURRI
Zingy and fresh, a good chimichurri can be whipped up in a matter of minutes using a handful of simple ingredients and a blender or food processor. In this instance we’ve used a Vitamix, however any blender, hand-held stick blender or food processor will work.
Equipment
Ingredients
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- Juice of a lime
- ½ green green capsicum
- 1 red chilli
- 8 cloves garlic (crushed)
- 1 tomato
- 3 shallots
- ½ bunch parsley
- ½ bunch coriander
- 4 leaves tarragon
- 5 tbsp fresh oregano
- 2 tbsp fresh thyme
- ¼ tsp chilli powder
- A pinch of salt
Instructions
This version is super easy and quick to prepare and once you learn how to make it, you’ll never look back.
- This sauce should be prepared at least two hours before serving or the night before to let the flavours infuse.
- Peel, core the tomato and finely grate.
- Place tomato, herbs, capsicum, chilli, shallots and garlic in a food processor and blend until finely chopped. Two pulses.
- Add the olive oil and whisk for a few seconds.
- This condiment can be stored up to 15 days in a glass jar in the refrigerator.
