A wonderfully fresh herb sauce made with parsley, chilli and garlic – it tastes superb with grilled meat, grilled bread and vegetables.
Chimichurri is a fresh, punchy and aromatic sauce that originally comes from Argentina and Uruguay. It is used above all with grilled meat, but it also works beautifully as a marinade, dressing or dip.
This classic recipe is made with fresh parsley, chilli, garlic, dried oregano, red wine vinegar and olive oil – a simple combination that brings plenty of freshness and depth to your dishes. The slight sharpness from the vinegar balances the richness of grilled meat, while the garlic and chilli add a spicy kick.
Chimichurri is perfect with steaks, lamb, chicken and grilled vegetables, and even as a flavour boost for potatoes or bread. It is a must for the barbecue season, but tastes just as good all year round.
Tips for this recipe
Adjust the heat: Use more or less chilli depending on how hot you like your chimichurri.
Let it stand: The flavour develops best if the chimichurri is left to stand for at least 30 minutes before serving.
Perfect for the barbecue: Use it both as a marinade and as a topping for grilled steaks and vegetables.
Supergod
Tusind tak Anja❤️
Under ingredienser står der 2 stk tørret, men er det tørret oregano eller hvad?
Hej Annette
Åh det ser da underligt ud. Men jo, det er 2 tsk tørret oregano:)
Warm wishes, Dianna