CHIMICHURRI SAUCE
A fresh, zesty and slightly spicy chimichurri made with herbs, garlic, jalapeño and rice vinegar. Perfect as a marinade or finishing sauce for grilled meats.
TIME: 10 MINUTES
DIFFICULTY: EASY
SERVINGS: 8
NUTRITIONAL FACTS
Calories
90
Fats
9 g
Saturates
1.3 g
Carbs
1.5 g
Sugars
0.5 g
Protein
0.2 g
Fibre
0.1 g
Salt
0.2 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 100 g extra virgin olive oil
- 1 small shallot
- 1 jalapeño pepper
- 3 garlic cloves
- 80 g rice vinegar
- 6 g fresh coriander
- 3 –4 g fresh parsley
- 2 g fresh oregano
- 5 g fleur de sel
EQUIPMENT
- Immersion blender or Thermomix
- Mixing bowl
- Measuring spoons/cups or kitchen scale
- Glass jar or airtight container
METHOD
- Place all ingredients into a mixing bowl. Blend using an immersion blender or Thermomix until smooth and fully combined.
- Transfer to a glass jar or airtight container and store in the fridge.
- Stir very well before each use.
NOTES
This versatile chimichurri works two ways: use it as an overnight marinade for tender, flavour-packed meat, or drizzle it over freshly grilled steaks as a vibrant finishing sauce.
