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.

Ingredients

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

Preparation

1. Finely chop the garlic on a cutting board.
2. Sprinkle with the salt and repeatedly scrape the garlic with the flat side of the knife to mash it into a paste.
3. Scrape the garlic paste into a medium bowl.
4. Add the parsley, basil, carrot, pepper, chili flakes and lemon zest and mix.
5. Add the vinegar and water and mix again.
6. Beat in the oil.
7. Taste and adjust the spices, add salt, vinegar, water or chilli flakes: the sauce must be heavily seasoned.

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