Chimichurri
Parsley, coriander, chilli, onion and garlic form the basis for our chimichurri recipe. The Argentinian herb sauce is often served as a dip with grilled beef such as our succulent short ribs or beef hammer.
People:For 6 persons
Cooking time:15 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Chopping herbs and vegetables
| 1 bunch | Parsley |
| 1 bunch | Cilantro |
| 2 pieces | Chili |
| 0,5 piece | Onion |
| 2 cloves | Garlic |
Sauce abschmecken
| Saft einer Limette | |
| 2 EL | Rotweinessig |
| 50 ml | Olivenöl |
| Etwas | Salz |
| Etwas | Pfeffer |
Preparation steps
Chopping herbs and vegetables
- Chop the parsley and coriander.
- Finely chop the chili, onion and garlic.
Season to taste
- Mix the herbs, chili, onion and garlic with the lime juice, red wine vinegar and olive oil.
- Season to taste with salt and pepper.
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