Chimichurri Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 5 minutes (best made 1 day ahead of time)
Cooking time: 0 minutes
Makes: 3/4 cup of chimichurri
Ingredients Needed
- 3/4 cup parsley (28g/1oz weight leaves only)
- 1/8 cup mint leaves (5g/0.2oz weight leaves only)
- 2-4 garlic cloves, peeled
- 1/4 cup/60ml/2flozs extra virgin olive oil
- 40ml/1.4flozs orange juice
- 30ml/1floz red wine vinegar
- 1-2 small red chillies (optional), finely chopped
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
Step-By-Step Instructions
Step 1 CHOP - Remove the leaves from the parsley and mint. Chop finely and place in a bowl. Crush or mince the garlic into the bowl.
Step 2 MIX - Stir in the oil, juice, vinegar and chilli if using with salt and pepper. Mix well and store in the fridge ideally for 1-3 days or up to 7 days.
Personal Note
I know I keep going on about how versatile chimichurri is but it was a life saver when I was on the Antarctic cruise. I'm not sure why but while the food was usually quite well prepared, it completely lacked seasoning.
Maybe it was on purpose so that you could season your own food and maybe low salt diets were a big thing on board. The new friends I made on the cruise and I would often have to really season our food. And more often than not, the salt grinders were empty probably from everyone seasoning their food en masse!
Until one day one of my friends discovered that they made a great chimichurri. And every single day at every single meal we asked for more chimichurri. It got to the point where I think we completely depleted their supply of chimichurri along with salt!
So tell me Dear Reader, do you like chimichurri? Do you travel with sauces or condiments to add flavour to food?