Authentic South American Chimichurri

Once summer rolls around and my parsley has grown I always stock my fridge up with this delicious Argentinian sauce. A good quality olive oil, some merlot vinegar, the perfect balance of garlic and chilli, and just the right amount of seasoning is all you need to make this beautiful sauce. I wish I could say I first discovered it traveling through South America but actually I first tried it at an Argentinian steakhouse in Manchester. Wether you have chimichurri on steak, grilled chicken, salad, or roast vegetables. It's

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Why make chimichurri?

To drizzle on top of sirloin steak. As a quick and easy salad dressing. A sauce you can keep in the fridge for when you want a quick burst of flavour. Or to travel the world through culinary flavours. These are just a few reasons why learning this gluten-free chimichurri recipe is a good thing. Also, if you're eating gluten and dairy-free. Chimichurri is a naturally gluten and dairy-free condiment, meaning you don't have to worry about developing a recipe suitable for those allergens.

Ingredients you'll need

I always recommend using the best quality ingredients, shopping seasonally, and sustainably sourced when possible. Below is each ingredient you will need:

• Parsley - Only use fresh parsley for this recipe. Either use homegrown parsley. Or store-bought parsley purchased on the same day you make this chimichurri recipe. Chimichurri's flavour only gets better with time.

Additional note: If you plan on using the sauce a few days after your food shop. Create your chimichurri on the same day you get your parsley, giving the chimichurri plenty of time to mature and enhance its flavours.

• Dried oregano - I only use dried oregano in this recipe because I don't grow it in my herb garden (it should change this summer). You can use marjoram instead of oregano, but this herb is more delicate.

• Garlic - I love garlic! You will want to use a large clove, but don't add more than the recipe needs, as this is one of the few times I believe you can use too much garlic.

• Red Chilli - I only use birds-eye (Thai chillies) in this recipe as I love spicy food. Depending on your spice tolerance, I recommend using 1-2 small red chillies. If you only have green chillis, reduce the quantity in half.

• Olive Oil - Use a good quality olive oil to add a depth of flavour. Alternatively, you can use a neutral oil such as rapeseed or vegetable. However, it will lack the fruity flavour and classic taste that olive oil will deliver.

• Red wine vinegar - I only use Belazu's Merlot or Riesling red vinegar in this recipe because I worked at Belazu and still have vinegar bottles. However, any brand of red wine vinegar will do. Plus, if you have coeliac disease or are gluten-free, the majority of red wines I have encountered are gluten-free.

• Salt - Table salt is all you need. Don't be afraid of adding a little bit of salt to your sauces. Salt helps enhance flavours.

• Pepper (optional) - You can get away without using a crack of fresh black pepper, but who doesn't love an extra element of spice in their chimichurri.

Frequently Asked Questions

If you have a question you want to ask that isn't in the frequently asked questions section, please send me your question or drop a comment at the bottom of the recipe. I try to answer every question, ensuring you create perfect recipes every time.

Can I make chimichurri gluten-free?

Chimichurri is 100% gluten-free naturally. Plus, as someone with Coeliac disease, all my recipes are 100% gluten-free.

Can I make chimichurri dairy-free?

Chimichurri is 100% dairy-free.

Can I make chimichurri soya-free?

Chimichurri is 100% soya-free.

Can I make chimichurri vegan?

This chimichurri recipe is 100% vegan and isn't a sauce just for steak. You can use chimichurri on chargrilled vegetables, tofu, salads, crushed new baby potatoes, buddha bowls, and even french fries. This herbaceous sauce brings so many dishes to life. However, check the labels of the red wine vinegar you use. Most are vegan, but some brands use animal products in the production process. So double-check the labels to be cautious.

How do I store chimichurri?

You can store chimichurri in the fridge in an airtight container for up to 2 weeks and tastes best between days 3-5. In some cases, you can store chimichurri for even longer due to its vinegar content. However, it will turn rancid if you leave it in the fridge for too long.

Can I freeze chimichurri?

I would advise against freezing chimichurri. Technically, you could freeze it in an ice cube tray and then transfer it into an air-tight container. However, I feel this sauce is best eaten fresh.

Recipe

Here's my recipe for the best summer sauce you could have on steak, vegetables, and even french fries. Oh and it's 100% gluten-free, dairy-free, soya-free and vegan!

Serving size:

Prep time: 5 minutes

Cook time: 2 hours

Ingredients

• 1/2 cup of fresh Parsley

• 4 garlic cloves

• 2 red chilli, deseeded

• 1 tsp oregano

• 1/2 olive oil

• 2 tbsp Red wine vinegar, I used merlot

• Salt (to taste)

• Fresh black pepper (to taste)

Method

1. Roughly chop the parsley, garlic and red chilli. Remove the seeds from the red chilli to reduce it's heat. Don't use a food processor as authentic chimichurri should have varying sizes of herbs and spices.

2. Add the chopped ingredients into an airtight container with the oregano, olive oil, and red wine vinegar.

3. Season with a generous amount of salt and pepper.

4. Leave in the fridge for at least two hours. However, chimichurri tastes best between days three and five when the flavours matured.

5. Use on top of steaks, roast vegetables, salads, and grilled meats.

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