It’s very hard to beat a good chimichurri. Fresh herbs, lots of garlic and a little vinegar make for a fantastic baste, marinade, sauce or condiment – and it is so easy to make at home. Add a little paprika for that extra kick and you are on to an absolute winner!
For the last few weeks, I’ve been experimenting with different variations of chimichurri. I went for an adaption of Francis Mallman’s in my chimichurri roast beef and then had a brilliant lunch at Gaucho London where they serve a very simple sauce, with a delicious but subtle flavour that I am planning to try and create myself soon. Here I add both sweet and smoked paprika for a little bit of extra heat with a beautiful smokiness that compliments bbq food perfectly!
what you’ll need
Equipment: if you have one an electric blender, we use our nutribullet. But a very sharp knife will do.
- 1 cup packed fresh parsley
- 1/2 cup packed fresh oregano
- 1 head garlic, peeled
- 1 tbsp salt
- 1/4 cup red wine vinegar
- 1 tsp chilli flakes
- 1/2 tsp smoked paprika
- 1/4 tsp sweet paprika
- 1/2 cup extra virgin olive oil
It’s best to make the chimichurri at least a day in advance to let the flavours infuse.
Throw all your ingredients into a blender and blitz gently. You don’t want to break the fresh ingredients down too much. If you don’t have a blender, you can finely chop the parsley, oregano and garlic and mix the ingredients by hand.
Pour into a sealable container and store in the fridge for up to 3 weeks.