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Chimichurri
Argentinian sauce made with herbs, chillis and olive oil. Delicious as a dip for Empanadas or as a condiment on a Choripan.
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Prep Time
5
minutes
mins
Course
Condiments & Sauces
Cuisine
Argentinian
Servings
6
Ingredients
1x
2x
3x
3
cloves
of garlic
minced
25
g
parsley
finely chopped
2
g
dried oregano
1
spring onion
finely chopped
1
red chilli pepper
seeds and pith removed and finely diced
2
tablespoons
red wine vinegar
100
ml
olive oil*
1
teaspoon
coarse sea salt
¼
teaspoon
cracked black pepper
Instructions
Mix all ingredients in a container and allow to sit for 30 minutes before serving.
Serve with empanadas or roasted vegetables.
Notes
Chimichurri can be made with any oil you want. We find using olive oil adds to the flavour.
Tried this recipe?
Mention
@mikeronm
or tag
#theveganplanetkitchen
!