Chimichurri sauce and marinade

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Chimichurri sauce and marinade

Chimichurri sauce and marinade

Chimichurri sauce and marinade :

Number of people


1 green pepper

4 shallots

8 cloves of garlic

1 tomato

50 g parsley

20 g basil

10 g tarragon

1 small green pepper

Flower of salt

Espelette chilli pepper (to taste)

10 cl sherry vinegar (or lemon juice to your taste)

20 cl of virgin olive oil

5 cl rapeseed oil

Preparation: 20 min
Step 1
This sauce must be prepared the day before in order to let all the aromas infuse:
Step 2
Chop the herbs.
Step 3
Cut the tomato and pepper into small cubes.
Step 4
Chop the garlic, chilli pepper and shallots.
Step 5
Put all the ingredients except the olive oil in the bowl of a blender and mix.
Step 6
Incorporate the oil gradually you will obtain a very aromatic emulsion.
Step 7
Then pour this preparation into a glass bottle (fruit juice for example) that you can keep for a few days in the fridge and that can accompany all your grills, planchas and salads.
Author's note
Recipe inspired by the real Argentine Chimichurri sauce

I add my grain of salt

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