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Chimmichuri Sauce

Chimmichuri Sauce

Ingredients

  • 1 cup firmly packed fresh continental parsley leaves, chopped
  • 1 cup firmly packed fresh coriander sprigs, chopped
  • 1 garlic clove, crushed
  • Half a red onion roughly chopped
  • 125ml (1/2 cup) extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • Juice of half a lemon
  • 1 teaspoon Spanish smoked paprika
  • Pinch of dried red chilli flakes

Pack all the ingredients into a food processor and blitz on pulse setting until an even but rough sauce texture is obtained. Don’t blend for too long or it will become a paste. Store in a jar in the fridge covered in excess olive oil to prevent oxidation and browning. Simply spoon over the meat to serve.