RECIPE: garlic chimichurri sauce
In Argentina, chimichurri is served with parrillada - a mixed grill of steak, chops and sausages. This tasty topping complements much more than grilled meats. Use chimichurri as a marinade, dipping sauce or condiment to transform vegetables, pasta and more. We like to combine chimichurri with our summer grilled vegetables.
4 cloves of garlic
1 teaspoon salt
1 bunch flat-leaf parsley, stemmed and chopped
1 tsp. chopped basil
1 small carrot, finely grated
1/2 tsp. freshly ground black pepper
1/2 tsp. dried red chili flakes
1/2 tsp. grated lemon peel
5 tbsp. white wine vinegar
5 tbsp. cold water
1 cup extra virgin olive oil
- Finely chop the garlic on a cutting board.
- Sprinkle with the salt and repeatedly scrape the garlic with the flat side of the knife to mash it into a paste.
- Scrape the garlic paste into a medium bowl.
- Add the parsley, basil, carrot, pepper, chili flakes and lemon zest and mix.
- Add the vinegar and water and mix again.
- Beat in the oil.
- Taste and adjust the spices, add salt, vinegar, water or chilli flakes: the sauce must be heavily seasoned.