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Chimichurri is a classic Argentinian green sauce, traditionally made using parsley. It’s a punchy accompaniment for grilled meats as it helps to cut through the richness, while delivering a burst of vibrant flavour. If you like spice then this recipe is great, or simply leave out the chilli for a milder version that everyone will enjoy.
1 tablespoon dried oregano
1 tablespoon dried chilli flakes (optional)
1 teaspoon cumin powder
1 teaspoon paprika
50ml boiling water
1 shallot, finely diced
1 red capsicum, finely diced
½ red chilli, finely diced (optional)
1½ packed cups finely chopped Italian flat-leaf parsley
½ packed cup finely chopped coriander
1 small garlic clove, minced
100ml red wine vinegar
200ml extra virgin olive oil
Combine the oregano, chilli flakes, cumin, paprika and boiling water in a small bowl. Mix well and set aside.
Place all the remaining ingredients in a large bowl and mix well. Add the spiced water and mix again. Season to taste with salt and pepper.
The sauce will keep in an airtight container in the fridge for 10 days.
Serve the chimichurri sauce at room temperature with chargrilled lamb, beef, chicken or try it mixed with mayo on your burgers, or drizzled onto scrambled eggs for a spicy start to your day.