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Chimichurri sauce
heartfoundation.org.au|Helpline 13 11 12

Chimichurri sauce

5 minutes (5 minutes)

​​Makes 2/3 cup (170ml)

  • 1/2 bunch flat-leaf parsley, coarsely chopped
  • 1/2 bunch coriander, coarsely chopped
  • 1 garlic clove
  • 1/2 teaspoon chilli flakes
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  1. Place parsley, coriander, garlic, chilli flakes and vinegar in a small food processor and blitz until finely chopped. Add olive oil and mix through.
  2. Transfer to a tight-fitting jar or container and refrigerate.

Tips

  • Use as a grilled steak marinade  
  • As a sauce through cooked pasta  
  • Spread on crusty baguette bread  
  • Used as a sauce for grilled meats and fish  
  • Spoon over vegetables before serving  
  • Garnish soups before serving  
  • Mixed into scrambled egg mix  
  • Drizzled onto corn cobs   
  • This dressing yields 145g

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