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.
