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Chimichurri sauce
There’s no such thing as too many dessert recipes or sauce / dip recipes. Especially no such thing as too many recipes for versatile sauces and dips. This Chimichurri sauce is perfect for hot summer days but also for cold winter roasts. It’s a super light, fresh, colorful and tasty sauce, made in just ten minutes. No cooking, no baking, nothing fancy. Just a bunch of affordable, delicious ingredients mixed together. Chimichurri sauce originates from South America, but its simple ingredients make it affordable for anyone all over the world. So what are two main ingredients? Garlic and Parsley. See, I told you, nothing fancy. Serve Chimichurri sauce with fish, steak, chicken, roast, pork or even in a salad. It’s also perfect served with baked potatoes or as a dip for tortilla chips. Store in an airtight container for up to a week in a fridge. Enjoy.

Chimichurri sauce from jernejkitchen.com

Chimichurri sauce from jernejkitchen.com

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    1
    small jar
  • preparation:
    10
    minutes

METHOD

  • chop the ingredients

    Using a sharp knife or a chopper, chop parsley, cilantro, dried and fresh chilli, garlic and fresh oregano.

  • Make the sauce

    In a small bowl combine dry herbs: oregano, cumin powder, paprika powder, salt and pepper. Add the olive oil and vinegar. Stir to combine. Add the chopped ingredients from Step 1 and stir to combine. Season to taste with lime juice.

  • Serve and Store

    Serve Chimichurri sauce with fish, steak, chicken, roast, pork or even in a salad. It’s also perfect served with baked potatoes or as a dip for tortilla chips. Store in an airtight container for up to a week in a fridge.

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