Sauces
International
InternationalChimichurri
A bright, herby Argentinian sauce for grilled meat and veg, where Basic blitzes parsley with dried oregano, Better is hand-chopped with red wine vinegar, and Ultimate adds fresh oregano, smoked chilli and a slow rest in good olive oil.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Budget version
A quick blitzed parsley sauce with dried oregano and red wine vinegar.
Per serving£0.48
Total cost£1.90
Time8 min
Ingredients for 4
- 30 g flat-leaf parsley
- 2 cloves garlic
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- 100 ml olive oil
- ½ tsp chilli flakes
- salt , to taste
Method
- Add the parsley, garlic, oregano, vinegar and chilli flakes to a small food processor.
- Pulse to a coarse paste, scraping down the sides as needed.
- With the motor running, drizzle in the olive oil until just combined.
- Season with salt and serve straight away.
Equipment
The three ways, side by side
Budget
A quick blitzed parsley sauce with dried oregano and red wine vinegar.
Better
Properly hand-chopped for texture, with fresh coriander and a balanced vinegar bite.
Ultimate
A layered sauce with fresh oregano, smoked chilli, shallot and a rest in cold-pressed oil.