Ideal for the BBQ, Chimichurri is traditionally served with grilled steak in Argentina but it goes very well with chicken and fish too.
Chimichurri sauce
1-2 long red chillies, seeds removed, finely chopped
3 garlic cloves, peeled and finely chopped
½ small red onion, very finely chopped
1 large handful finely chopped curly-leaved parsley, leaves only
2 heaped tsp dried oregano (optional)
1 tsp sea salt flakes
3tbs red wine vinegar
5 tbs extra virgin olive oil
2 tbs cold water
Method
- Finely chop the red onion. Test the heat of the chillies, deseed and finely chop one or two depending your taste. Put these ingredients in a bowl.
- Chop the parsley and crush the garlic.
- Add the remaining sauce ingredients and stir well until combined.
- Cover the bowl with cling film, then, set the mixture aside for up to 6 hours or preferably overnight, to allow the flavours to infuse.
- Use as required.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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