Light, fresh with a bit of a zing for a delicious way to switch up steak and 3 veg
Chimichurri
Chimichurri
Rated 5.0 stars by 1 users
Category
Sauce
Cuisine
South/Central American
Author:
Ashley’s Place
Servings
10*
Prep Time
15 minutes
This is such a delicious way to switch up the normal weeknight dinners by adding some delicious and fresh additions of the chimichurri to your steak or even veg. I added it to some corn as well and it was delicious
Ingredients
-
1 packed cup parsley leaves only not stems
-
1/4 packed cup coriander leaves only not stems
-
1 Tsp of oregano dried
-
1/2 cup olive oil
-
1/2 red onion
-
3 garlic cloves
-
2 small red chili - leave them out of you don’t like the extra spice or only put a tiny bit. I love spice so 1/2 of one would be plenty
-
2 tbs red wine vinegar
-
2 tbs lemon juice
-
1/2 Tsp of salt
Directions
Add your onion, lemon juice, red wine vinegar, garlic and salt to a food processor and give it a blitz until the onions are chopped up, you don’t need it to be a paste just chopped small mine took about 2 quickish blitzes
Add the remaining ingredients and blits 2 more times or until herbs are chopped, I also scrapped down after the first blitz. You only need tp blitz until the are chopped its ok if its not perfect or you have some chunky bits
Recipe Video
Recipe Note
- * Serving is approx. 30g per serve, this recipe makes approx. 300g of chimichurri
- If you don't like heat or chili you can take it out. I love spice so for me this is perfect but I added 2 red chilis with the seeds so if you don't like spicy food or only want a little bit of heat then just add about 1/2 a small chili as there is also garlic and red onion which can add to the spice taste a little
- This will store in the fridge for up to 2 weeks but you can freeze it as well. If you aren't using it I would freeze it to make sure it stays fresh