Famous in the South & Central America, this green barbecue sauce originally comes from Argentina. Chimichurri is used to season meat and grilled vegetables but taste amazing with fish too.
Ingredients
- 1 x parsley
- 1 x fresh coriander
- 2 x chili
- 5 clove garlic
- 2 x shallots
- 1 ½ x lime
- 4 tbsp red wine vinegar
- 2 tbsp dried oregano
- 1 pinch sea salt
- 1 pinch black pepper
- 3 dl olive oil
Method
- Mince all the ingredients and run all to a blender. Season to taste with olive oil for your preferanse. The parsley I use is called Ngo gai (Asian).
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