Chimichurri
Argentinians use chimichurri with their meats, but it's very adaptable to anything that needs a kick of freshness. Try it on roasted baby potatoes or chicken breasts. Better still, serve it with a striploin steak for a Friday night treat.
4 people
10 minutes
5 minutes
Ingredients
- 1 head Garlic cloves peeled
- 2 tsp Red Chilli finely chopped
- 60 ml Red Wine Vinegar
- 1 tbsp Sea Salt
- 125 ml SuperValu Extra Virgin Olive Oil
- 1 bunch SuperValu Fresh Parsley Flat Leaf finely chopped
- 2 tbsp SuperValu Oregano
- 250 ml Water
Method
This recipe will make 500ml
- This is best prepared a day in advance. First make a brine by dissolving the salt in the water and bringing both to the boil while stirring. Allow to cool completely before using.
- Use a garlic crusher or the flat side of a wide knife to crush all the garlic. Scrape into a medium bowl and add the herbs and chilli.
- Add the liquids one by one, starting with the vinegar, mixing with a spoon so that everything is well combined. Continue with the olive oil and finish with the brine.
- Transfer to a clean jam jar and refrigerate overnight before serving. It will keep in the fridge for up to 3 weeks.
