Chimichurri is an Argentinian sauce made from parsley that is traditionally used as a garnish for steak and it’s super fun to say.
I first tried it at Club Mexicana as they use it on their infamous Tofish Tacos. From the second I took my first bite, it was love. We started making our own version at home to tide us over between CM visits.
Chimichurri sauce is lemony, garlicky, fresh and zingy. I would highly recommend making up a batch and smothering it on top of some homemade Tofish Tacos ASAP!
- 1 large handful of parsley (remove as many stalks as you have the patience for)
- 40ml of good quality oil (I used rapeseed but olive oil is great too)
- Juice of 1 lemon
- 5ml white vinegar (optional, but I like it)
- 2 pinches of chilli flakes
- 2 pinches of good quality salt
- 4-6 cloves of garlic (roughly chopped)
- Throw everything into a pestle & mortar and bosh the ingredients together until everything is nicely mixed.
You will find that the oil will separate and that is fine, just stir it up before spooning on to your meal. The oiliness of the chimichurri is it's true beauty!