Chimichurri

The Chimichurri. For lovers of a fresher option rather then reduction or thickened sauce varieties, this stuff is highly underrated! This one requested by @virtualguru1 on Instagram.

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Ingredients

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• Decent Olive Oil                            125ml

• Red Wine Vinegar                         30ml

• Fresh Parsley                                 2/3 cup 

• Small Red Chilli                            1

• Small Sprigs Fresh Oregano       2

• Fresh Garlic                                  3 cloves

• Good Salt                                       25gr

• Freshly Ground Black Pepper    1/2 Teaspoon

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Method

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Grab a solid cutting board & your favourite Chef's Knife. Start with the Parsley, Oregano, Chilli (Seeds included) & Garlic piled on the board. Yip. All mixed up and together and stuff. Now make use of those knife skills and start chopping. You want it decently chopped but not quite fine. Leave a good texture.

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Next, in a bowl, add everything else plus your chopped Ingredients. Give a good mix, cover and leave (Out of the fridge) for around an hour and a bit.

 

This recipe comes from around 1928 and does not call for a blender. What aiming for anyhow? Paste? No. Not this one. This is all about the freshness. Awesome on steaks, seafood, toasted cheese....well almost anything really. Have at it & most importantly enjoy!