Recipes
Argentina Ingredients (8 Servings)
- 2 bundles flat leaf parsley (without stalks, approx. 50 g)
- 1 shallot (30 g)
- 2 cloves of garlic
- 1 lime (juice, approx. 20 ml)
- Olive oil (approx. 200 ml, depending on the consistency of the mixture)
For seasoning:
- 1 small chilli pepper / chilli powder
- Coarse salt
- Black pepper
- Dried thyme
- Dried oregano
- 1 bay leaf (optional)
Nutritional values (per serving)
Directions
Chimichurri is a green, spicy paste originally from Uruguay and Argentina; it is a popular dip or marinade for meat, barbecued foods or fish.
Chop up the parsley into small bits, dice or press the garlic and finely dice the shallot. Mix with mortar and pestle and add the lime juice (for a stronger flavour, also add zest).
Continue to mix with mortar and pestle until all ingredients are reduced to small bits. Add olive oil until the mixture assumes a viscous texture. Season to taste with chilli powder, salt, pepper, thyme and oregano - those who prefer more spice can cut a chilli pepper into thin rings and add those. Rest the mixture well before consumption.
While the mixture rests, you can add a bay leaf if you like. Leftovers will keep a few days to weeks in the fridge.