Recipe: Chimichurri Sauce

• By
• Caren McSherry

Image by iStock/kcline
Chimichurri sauce stems from South America and adds a fresh flavour to beef

The next time you throw some beef on the grill, serve it with chimichurri sauce for a fresh taste

This sauce, created by David Hawskworth, is being served with all of the lunch and dinner beef dishes at Hawksworth’s. Its vibrant fresh flavour is a refreshing change to a regular beef jus. The sauce stems from South America, in particular Argentina, where it is matched with grilled red meat.


Ingredients

• 2 bunches parsley

• 1 bunch cilantro

• 1 shallot, chopped

• 2 garlic cloves, peeled

• Pinch of dried chili flakes

• 1-2/3 cups olive oil

• Juice of 1/2 lemon

• 1/4 cup sherry vinegar

• Pinch of salt



Instructions

1. Using a blender or a mortar and pestle, grind together the raw herbs, shallot, garlic and chili flakes to form a paste.
2. Slowly add olive oil to achieve a sauce consistency. It should be thick enough to coat the back of a spoon.
3. Adjust the seasonings and acidity levels with the lemon juice, sherry vinegar and salt.
4. Store the sauce, covered, in the refrigerator for up to 2 days. Please note that this sauce is best served the same day as it is made, as it will slowly lose its vibrant green colour and fresh flavour.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.