A quick guide on how to make chimichurri sauce.
So what do you give your best friend for his birthday? A best friend who has most of the things he needs for now. And all the other things that he really needs, he does not yet have the space for.
A trip to Argentinean restaurant Gaucho of course.
I have been meaning to go for a very long time and this was the perfect excuse. We sat down, placed our orders and proceeded to catch up over a few drinks. At some point the waiter brought over our starters. Lovely crusty freshly baked bread and a green herby lemony dip. That was my first ever taste of chimichurri sauce and I was hooked.
The bemused waiter patiently went through the list of the ingredients (parsley, oregano, red wine vinegar, olive oil, garlic etc) as I scribbled them down on a napkin. The rest of the evening was great; food, drinks, dessert, company and atmosphere. Especially as knew that I was going to go home and make my own.
One week and four attempts later I had my own chimichurri recipe. It was rather fun putting my Zyliss EasyPull manual food processor through its paces for this. Or should I say that actually my kiddoes had fun putting it through its paces whizzing up the chimichurri. They have it down to a tee – one holds the Zyliss EasyPull bowl and the other one pulls the cord to rotate the blades and chop up food. It is quick and easy peasy to use, compact and chops up the food evenly. Do read my full review on the EasyPull here.
In the following weeks we ate the chimichurri sauce with everything including grilled meat and couscous. But at that moment that the fourth recipe was fine tuned, we had it simply with freshly baked bread and that was just perfect.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Chimichurri! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.