Chimichurri Sauce

April 26, 2014 | Alison Clinch | Grass Fed Beef, Recipes | Leave a Comment

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Traditionally served with steak, Chimichurri sauce is also great with chicken and fish. For a real flavour punch try it on grilled chorizo sausages. Makes 1 – 1.5 cups.

Ingredients

1 bunch flat leaf parsley
3 cloves of garlic
1/2 red onion
2 tsp dried oregano
1/2 tsp dried chilli flakes
2 tbsp red wine vinegar
1/2 cup olive oil

Method

Mix all ingredients in a food processor until smooth.
Alternatively, chop as finely as possible and mix well.

The Chimichurri sauce will last for several day so I’d suggest making extra and storing in an air tight container so you can add to another meal during the week.

About Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.