Here is a traditional Argentinian recipe that can be served with empanadas. This chimichurri is more herby than the traditional version and also works wonders with grilled meats.
- 6 spring onions (scallions), sliced
- 200 ml (7 fl oz) white wine vinegar
- 300 ml (10½ fl oz) olive oil
- 1 fresh bay leaf
- 2 garlic cloves, unpeeled
- salt, black pepper
- 90 g (3¼ oz/1 bunch) fresh oregano
- 2 rosemary stalks
- 150 g (5½ oz/1 bunch) flat-leaf (Italian) parsley
- 80 g (2¾ oz/1 bunch) mint
- 90 g (3¼ oz/1 bunch) coriander (cilantro) leaves
- 1 bunch tarragon
- 1 bunch chervil
- 20 g (¾ oz/1 bunch) thyme
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.
Finely chop all the herbs and mix them in a large bowl. Add the spring onion. (Alternatively, chop the herbs and spring onion in a food processor.) Stir in the vinegar, oil, bay leaf and bruised garlic cloves. Season with salt and pepper and store in an airtight jar. This sauce will keep in the refrigerator for about 10 days. Remove the bay leaf and garlic before serving.
Recipe and image from Argentinian Street Food, Enrique Zanoni & Gaston Stivelmaher (Murdoch Books, $29.99, hbk)