Spice up your life

Last week I took my Mum, who's visiting from the UK, out for lunch at the Alfresco Emporium in Long Reef.

chimichurriA good excuse to enjoy some of their yummy fresh food, dream about owning the amazing furniture and stare at the trinkets like a magpie!

I had the quinoa and chick pea salad dressed with Chimichurri, the taste was amazing!  I immediately came home, looked it up, and stocked the cupboards with ingredients (not many needed really) on my next trip to Always Organic in Brookvale and whizzed up a batch to enjoy.

Chimichurri is an Argentinean marinade, similar to pesto, that is popular throughout South America. It seems there are many ways to make it but the recipe below is simple, quick and it stores in the fridge. It’s generally used both as a marinade and a sauce for grilled steak but you can use it to spice up fish, chicken and to dress salads.

Feel free to paste your own versions below!

Chimichurri Recipe

What You Need

  • 1 cup fresh flat-leaf parsley, remove thick stems
  • 4 garlic cloves
  • 2 Tbsps fresh oregano 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 chilli flakes ( you can use less or more but note they get spicier when stored!)

Method

  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor) and put in to a bowl.
  2. Mix through the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
  3. Use immediately or refrigerate in a glass container. Can keep for up to a week in the fridge.

06 May 2013

By Sarah Anne

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