Chimichurri sauce

Chimichurri sauce

Total: 10 min. | Active: 10 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 62 kcal
, Fat: 6 g
, Carbohydrate: 1 g
It originates from Argentina. This green paste is generally made from parsley, garlic, oregano and vinegar. However, there are many myths surrounding the origin of the name. Perhaps it's a malapropism of "Jimmy's Curry", the purported inventor. Or maybe the word is also related to the Basque "tximitxurri", which freely translated means "hodgepodge" – a mix of different things. Whatever its origin, chimichurri is a very hot sauce that goes wonderfully with grilled meat and comes in different variations throughout South America and Mexico. We have created our own recipe to go with beef rib eye steak.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

2 tbsp red wine vinegar
2 tbsp olive oil
½ bunch flat-leaf parsley, finely chopped
¼ bunch oregano, finely chopped
1 shallot, finely chopped
1 garlic clove, squeezed
1 red chilli, deseeded, finely chopped
¾ tsp salt
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How it's done

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Mix the vinegar with all the other ingredients.

Good to know
That fits: Grilled meat and vegetables

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