Chimichurri Sauce
- Prep
- 15
- Cooking time
- 0
- Serves
- 5
Method
1 - Place all ingredients, except for Cobram Estate Robust Extra Virgin Olive Oil, into a Thermomix bowl and blend for 10 seconds on speed 8.
2 - Add extra virgin olive oil through hole in lid and blend for 10 seconds on speed 6.
3 - Store in airtight container in the fridge until use. Ideally use within 3 days.
NOTE: If you do not have access to a Thermomix you can substitute with a Food Processor
This sauce can be used for a great range of things; toss through pasta, add as a drizzle to a soup, and of course, as intended, drag your charred beef, chicken or fish through the herb garden by adding a good dose of Chimichurri!
With special thanks to our friend Cooking with Tenina
Ingredients
8 garlic cloves
Bunch of parsley
Bunch of coriander leaves (optional)
4-5 green chillies
1 red onion, peeled and halved
50g red wine vinegar
50g lemon juice
1 tsp dried oregano
Freshly cracked pepper to crack
Pink salt flakes to taste
