fresh herb sauce

fresh herb sauce

This recipe began life as the classic Argentinian sauce, ‘chimichurri’. The Argentinians favour a combination of oregano and parsley, but other herbs can be used equally successfully.

makes about 3/4 cup:
3 tablespoons acid
large handful herb 1.
large handful herb 2.
1/4 teaspoon chilli powder
2 cloves garlic, peeled & very finely chopped

1. Combine sherry vinegar with 1/4 teaspoon salt, 1/4 cup water and 1/4 cup extra virgin olive oil. Stir until salt is dissolved.

2. Finely chop herbs and add to the sauce along with the chilli and garlic.

3. Stir until well combined. Taste and adjust seasoning as required.

variations

acid – sherry vinegar, rice vinegar, white wine vinegar, lemon juice.

herbs – parsley, oregano, marjoram, thyme, mint, basil, coriander leaf (cilantro).

leftover potential?

Actually tastes pretty good after a night in the fridge. The garlic flavour will intensify. The herbs will brown a little. Keeps for a good week in the fridge.

problem solving guide

difficult to eat – chop the herbs more finely.

bland – be generous with the seasoning. Next time try a different sauce.

too hot – next time skip or tone down the chilli. For now, dilute with a little more olive oil.

serving suggestions

Wonderful with grilled or BBQ meat or vegetables. Also lovely with savoury pastries or quiches.
__