Ingredients
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
- 1 Tbsp fresh mint and basil leaves
- 1/2 cup olive oil
- 2 Tbsp red or white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
CHIMCHURRI SAUCE
Method
- Finely chop, or pound in mortar and pestle the fresh herbs and garlic (or process in a food processor several pulses)
- Place in a small bowl
- Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes
- Adjust seasonings
- Serve immediately or refrigerate
- If chilled, return to room temperature before serving
- Can keep for a day or two
Comments
This fresh sauce will complement the BBQ season perfectly.
Thanks to JANEFIELD PEONIES AND HYDROPONICS - herbs; and to KAKANUI PRODUCE – basil for providing the ingredients used in the demonstration.
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