This is a typical sauce from Argentina and Uruguay, where it is used as a dressing for meat cooked 'a la parrilla' (barbecued or griddled). The recipe is a translation of one in Salsas y Aliños con Thermomix (Susaeta Ediciones)
| Chimichurri (TM) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 12 |
| Ready in: | 4 minutes |
| Prep. time: | 4 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
|
Best recipe reviewSound like a film song! 4/5 Probably tastes alright thouhg. |
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 3 Cloves garlic
- ½ guindilla pepper
- 1 teaspoon paprika
- 1 tablespoon oregano
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- Black pepper, to taste
- 30g vinegar
- 150g olive oil
Method
- Place all the ingredients, excluding the vinegar and oil into the TM.
- Chop 15 seconds / Speed 6 and push the ingredients down from the inside of the bowl with the spatula.
- Next, add the vinegar and oil.
- Beat for 3 seconds / Speed 5.
- Tip into a container and keep in the fridge.
Serving suggestions
It is served cold to season white or red meat, chorizo, sausages, pasties etc. Also you can use it as a dressing for salads, potatoes and hamburgers or to spread on toast.
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