Chimichurri Sauce

I saw a recipe for chimichurri on Donna Hay’s site. Actually the recipe was for charred rump, but it was all about the sauce for me. I love sauces, gravy, and dips. A sauce that is full of fresh herbs is right up my alley. I found it tasted even better the next day with some leftover steak. 

I liked the recipe that was on Donnay Hay’s page, but I think I may try it with lemon or lime juice next time to give it a citrus kick. I also added oregano as not only is it my favourite of the herbs, but I had just a bit left to use from the herb garden pot on the deck.

I also omitted the honey. Looking at other recipes it wasn’t a common ingredient and I wanted to keep it low carb. For the “containers” of herbs, I used the 28gm herb packs that you can find in the fresh veggies section of the supermarket.

Chimichurri Sauce
  1. 1 container Italian parsley
  2. 1/2 container fresh mint
  3. 2 tablespoons fresh thyme
  4. 2 tablespoons fresh oregano
  5. 1 tablespoon crushed garlic
  6. 4 anchovy fillets
  7. 1 tablespoon oil from the anchovies
  8. 1 serrano pepper, deseeded
  9. 1/2 cup white wine vinegar (lemon juice)
  10. 4 tablespoons olive oil
  1. Combine all ingredients, except the olive oil, in a small food processor.
  2. Drizzle in the olive oil until all the ingredients are well blended.
  3. Refrigerate until needed (next day is best).
Adapted from Donna Hay
Adapted from Donna Hay
Cooking Is Like Love

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