Summer Barbecues - Chimichurri sauce
Dubious snags and beer-soaked onions simply won't cut it now the humble barbecue has evolved into a more adventurous affair
Photo: Domino Postiglione
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- ½ bunch coriander, leaves picked
- ½ bunch flat-leaf parsley, leaves picked
- Salt and pepper
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 cloves garlic
- 2 French eschalot, peeled
- 250ml olive oil
- 1 tbsp red-wine vinegar
This vibrant green Argentinian sauce works well with barbecued steaks, chicken or lamb. Drizzle over meat on a platter, or serve in individual pots for dipping.
Place the herbs, spices, garlic, eschalot and olive oil in a food processor and blend until combined. Stir in the red-wine vinegar and season with salt and pepper.
This sauce will keep, refrigerated and covered with a little olive oil, for up to four days.