Cooking

Argentinean chimichurri sauce

Ecology of consumption. Hide the ketchup and store sauces back in the refrigerator, stock up on parsley and good olive oil, and make a chimichurri …

Until summer is over and you’ve hidden your barbecue grills, can I recommend a sauce that goes well with meat or fish cooked over a fire? Hide the ketchup and store sauces back in the refrigerator, stock up on parsley and good olive oil, and make a chimichurri! It is much tastier and healthier!

Chimichurri is an Argentinean dish. It is used as a sauce for steaks or as a marinade, or simply as an addition to bread, vegetables or even pasta. Chimichurri is good in any form and does not cost anything to make, especially if you own a blender or do not mind working with a knife for ten minutes.

Traditionally, chimichurri is made with parsley, lots of garlic, olive oil, chili peppers and oregano. This is a basic recipe that you can endlessly change with different proportions and herbs.

INGREDIENTS / for 1 cup of sauce /

  • bunch (cup) of parsley
  • 2 cloves of garlic
  • 2 tablespoons oregano leaves or a small bunch of cilantro
  • ½ cup olive oil
  • 2 tablespoons wine vinegar
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • a small pod of dry chili or half a pod of fresh chili


COOKING METHOD:

Chop the herbs, chili, and garlic finely with a knife or blender. Add olive oil, vinegar, salt, pepper and let sit in the refrigerator for at least 30 minutes.

PS And remember, just by changing your consumption – together we are changing the world! © econet

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