Ingredients
- A bunch of parsley
- ½ bunch of coriander
- ½ bulb smoked garlic, peeled
- A sprinkle of dried chili flakes
- A splash of red wine vinegar
- A glug of good olive oil
- Salt
- Pepper
Smoked garlic chimichurri
Method
- In a processor or mortar combine all ingredients
- Taste and adjust seasoning including the acid balance
- Serve fresh as this will blacken if stored
Comments
This traditional Argentine accompaniment for that country’s favoured beef makes an equally bold partner for our beloved lamb. Try this sauce with grilled fish or over poached or fried eggs. Boom!
