Steps
How to make Chimichurri. This isn’t your standard chimichurri—it’s brighter, bolder, and full of personality. One blitz, and it’s ready to spoon over everything.
Ingredients
- 1
½ cup fresh coriander leaves
- 2
½ cup fresh parsley leaves
- 3
½ cup fresh mint leaves
- 4
1 tbsp capers, drained
- 5
1 tbsp cornichons
- 6
½ red chilli, seeds removed (optional, for less heat)
- 7
2 tbsp red wine vinegar
- 8
1 tbsp seeded mustard
- 9
½ cup (125 ml) extra virgin olive oil
- 10
Salt and freshly ground black pepper, to taste
Method
- 1
Combine all ingredients in a food processor. Pulse until the ingredients are finely chopped.
- 2
Season with salt and freshly ground black pepper to taste. Spoon over grilled meats, seafood, roasted vegetables, or drizzle over salads for a punchy herb hit.
Tips
- 1
For a milder sauce, remove the seeds from the chilli; leave them in if you like more heat.
- 2
Store leftovers in an airtight container in the fridge for up to 3 days. Cover with a thin layer of olive oil to keep it fresh.
What you'll need
You will need:
Food processor
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