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Chimichurri

  • RECIPE MAKES: 4
  • PREP TIME: 75 mins

Chimichurri is a tasty and tangy uncooked herb sauce originating from South America. It’s a delicious addition to roasted vegetables of your choice such as cauliflower, pumpkin, potato and sweet potato. This recipe is by Nagi Maehashi Recipe Tin Eats.

step 1

Add all ingredients except the olive oil into a small blender or food processor. Blend for a minute or two until well combined. You may have to stop blender and scrape down sides a few times to ensure it’s well mixed and evenly chopped. 

step 2

Slowly add in the oil and blend until sauce is well mixed and resembling a pesto type consistency. 

step 3

Set aside for at least an hour before use, or ideally overnight. 


 

PROTIEN: 0.5g per serve

 


 

TOP TIPS

 

Sauce is delicious served over your favourite roast vegetables.

 

Sauce can be kept for up to a week in refrigerator.

 


 

  • 40g parsley leaves
  • 1 Tbsp oregano leaves
  • 2 garlic cloves, roughly chopped
  • 1 tsp dried chilli flakes (adjust to taste)
  • ¼ cup (60mls) red wine vinegar
  • ½ tsp salt
  • Pinch of ground black pepper
  • ½ cup (125ml) extra virgin olive oil