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
Ultimate version
A layered sauce with fresh oregano, smoked chilli, shallot and a rest in cold-pressed oil.
Per serving£1.35
Total cost£5.40
Time20 min
Ingredients for 4
- 50 g flat-leaf parsley , finely chopped
- 15 g fresh oregano , leaves finely chopped
- 1 small shallot , very finely diced
- 4 cloves garlic , finely minced
- 1 red chilli , deseeded and finely chopped
- 1 tsp smoked paprika
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 140 ml cold-pressed extra virgin olive oil
- flaky sea salt , to taste
Method
- Soak the finely diced shallot in the red wine vinegar and lemon juice for 5 minutes to soften its bite.
- Finely chop the parsley and fresh oregano by hand and combine in a bowl with the minced garlic and chopped chilli.
- Stir in the smoked paprika and a generous pinch of flaky salt.
- Add the macerated shallot along with its vinegar and lemon, then slowly stir through the cold-pressed olive oil.
- Cover and rest at room temperature for at least 30 minutes, then taste, adjust the seasoning and acidity, and serve.
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.