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Harissa Chimichurri

Jord Althuizen, the Dutch BBQ guru, says it best: “adding sour to barbecue dishes is like taking the blanket off your tongue.  It brings your taste buds to life so you are sure to appreciate every flavour to its fullest.  So, serve a fresh and spicy Chimichurri with a well grilled piece of beef or whitefish.”

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  • 4 persons
  • 10 - 15 min.
  • vegetarian
  • Side dish
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Recipes from Oil & Vinegar

Nice to know

Chimichurri originated in Argentina, so if you say “steak” in South-America, you’re almost guaranteed to get Chimichurri with it. Chimichurri has out-grown its South-American roots and with its growth, new variations have appeared in the culinary scene.  
This traditional Argentinian sauce has a base of olive oil, parsley and oregano which is brushed on the meat just before grilling it. Chimichurri is also a delicious addition to sauces. A good Chimichurri requires some effort to prepare, but the result is worth every bite! Don’t use a blender, it will affect the taste and texture of the Chimichurri. 

Tips

-    Taste the Chimichurri regularly during the preparation. A good Chimichurri is fresh, slightly salty and spicy.
-    Chimichurri can be kept in the fridge for a week if it is covered with a layer of oil.

  • Ingredients

    • 2 cloves of garlic, finely chopped
    • 1 bay leaf, finely chopped
    • ½ bunch of very finely chopped curly parsley
    • ½ bunch of very finely chopped flat leaf parsley leaves
    • 3 sprigs of fresh oregano, finely chopped
    • 5 sprigs of coriander, finely chopped
    • 70 ml Apple Cider Vinegar
    • 160 ml Bonsecco Olive Oil
    • Freshly ground black pepper
    • 1 tsp coarse sea salt
    • 1 tbsp Harissa Dip

  • Getting started

    A chimichurri is an Argentinian herb salsa made using fresh herbs and oil.
    A good chimichurri involves quite a lot of chopping but it is worth it in the end! If you put all the ingredients in a blender and puree the herbs and garlic, they will lose all their flavour and texture.

    Step 2

    Start making the chimichurri by mixing all the finely chopped herbs with the Apple Cider Vinegar, Bonsecco Olive Oil , Harissa Dip and salt and pepper and then taste it. The chimichurri should be fresh, slightly salted and spicy. If required, add some extra salt, pepper, or vinegar. For some extra spiciness, add some more Harissa Dip .

    Serving tip

    Chimichurri is very flavoursome and goes really well with grilled beef, white fish or shellfish.

    Preservation tip

    If covered with a layer of olive oil or placed in a preserving jar, the chimichurri can be kept for up to a week in a fridge.

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