This version of the traditional Argentinian chimichurri sauce has been thinned down with oil, making it a great lighter dressing for a summer barbecue.
- 2 cups flat-leaf parsley finely chopped
- 4 garlic cloves, crushed
- 2 long red chillies finely chopped
- 2 tbsp chopped oregano
- 1 red onion finely chopped
- 80 ml sherry vinegar
- 1 lemon, juiced
- 2 limes, juiced
- 375 ml extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Will keep refrigerated for up to 3 weeks.
Makes 2½ cups
Combine the parsley, garlic, chillies, oregano, onion, sherry vinegar, lemon juice, lime juice and the olive oil. Season with salt and pepper.
Serve as a sauce, use as a marinade for grilled meats or fish, or as a salad dressing.
Photography by Brett Stevens.