Chimichurri (Argentina & Uruguay)
This authentic Argentinian -and Urguayan Chimichurri is a fresh and robust pesto-like condiment and is the perfect dressing to complement your beef, lamb and chicken dishes. It brings balance to any dish through freshness, acidity and heat. Spoon generously over braaied steaks or seared lamb!
Ingredients
- 1 cup fresh parsley (flat leave or curly) (Italian flat leaf or curly)
- ¼ cup fresh oregano
- 1-2 cayenne chilis (finely chopped)
- 1 garlic clove (finely chopped)
- ½ cup olive oil (good quality extra virgin)
- 2 tsp lemon juice (freshly squeezed)
- ¼ tsp lemon zest
- Salt & pepper
Instructions
- Roughly chop the parsley, oregano, chilis and garlic cloves. The amount of chilis greatly depend on taste! (Omit this step if you will be using a food processor instead of a pestle and mortar.)
- In a pestle and mortar (or food processor), combine the chopped ingredients with the olive oil, lemon juice -and zest. Using the pestle, bash all the ingredients together - you want to force the flavors out and infuse the oil. If you are using a food processor, be careful not to over process the ingredients. You want a coarse, pesto-like texture. Season with salt and pepper. Taste for seasoning, acidity and heat. Add whatever you feel necessary!
- Serve generously over warm or cold dishes!
Notes
- Be careful when warming up or reheating these delicate fillets as they may dry out quite easily.
- Taste the fillets before seasoning, they are often salty enough as they are pickled and smoked with salty ingredients.
- Cook the asparagus right before serving the fish to ensure the asparagus are bright green and crunchy. Do not overcook or the asparagus will turn dark and mushy.
Styling, Recipe & Photography by: Stéan Kruger.
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