A bit of spice for January..
Happy New Year to you all. Let’s hope it will be a good one for us all.
To get the year off to a good start, we’ve been sending samples of Malbec off to some tastings to try to raise some publicity for Bodegas Mi Teruno in Mendoza and it got us to thinking about some of the dishes of Argentina. They are great carnivores over there, but we are also aware that in January many of our clients prefer to stay away from meat and even fish for the month. One of the best recognized of Argentinian sauces is Chimichurri, a spicy and tangy herb-based sauce that is ideal for grilled meats, fish, vegetable dishes, in fact just about anything.
It’s simple to make and you can vary it to your own taste, it keeps well in the fridge for a couple of weeks and if you don’t really do too much spice, you can tone down the recipe to suit. It’s vegan and so easy to make it’ll only take you 10 minutes or so.
Below, you’ll find our version of Chimichurri. We hope you enjoy this great and versatile sauce.
- A good handful of flat leaf parsley
- A good handful of coriander
- 2 garlic cloves (more if you love garlic)
- 1 small onion, cut into chunks
- 1 green chilli, chopped (if you think it’ll be too spicy, take out the seeds)
- 5 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
To make the sauce, simply put everything except the oil and vinegar into a food processor and blitz it to a fine consistency. Then stir in the oil and vinegar with a good pinch of sea salt and the sauce is made. Enjoy.