Chimichurri from Life's Too Short to Stuff a Mushroom by Prue Leith
I was lucky enough to be introduced to this vibrant and delicious herby-yet-spicy sauce on an Argentinian finca, where our hosts held an asado, with a lamb roasted on an open fire. Chimichurri is a...
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Ingredients
- salt
- 25 ml/1 fl oz/2 tbsp red wine vinegar
- 50 g/1¾ oz coriander (cilantro), finely chopped
- 100 g/3½ oz flat-leaf parsley, finely chopped
- 75 ml/2¼ fl oz/scant ⅓ cup extra-virgin olive oil
- 1 jalapeño chilli, deseeded and finely diced
- 1 garlic clove, crushed
- ½ small red onion, finely diced
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