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
Better version
Properly hand-chopped for texture, with fresh coriander and a balanced vinegar bite.
Per serving£0.78
Total cost£3.10
Time15 min
Ingredients for 4
- 40 g flat-leaf parsley , finely chopped
- 15 g fresh coriander , finely chopped
- 3 cloves garlic , finely minced
- 1 red chilli , deseeded and finely chopped
- 1 tsp dried oregano
- 3 tbsp red wine vinegar
- 120 ml extra virgin olive oil
- flaky sea salt , to taste
Method
- Finely chop the parsley and coriander by hand and place in a bowl.
- Stir in the minced garlic, chopped chilli and dried oregano.
- Add the red wine vinegar and a good pinch of flaky salt, mixing well.
- Slowly stir in the olive oil until you have a loose, spoonable sauce.
- Leave to sit for 15 minutes for the flavours to meld, then taste and adjust the salt before serving.
Equipment
- chef's knife
- chopping board
- mixing bowl
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.