BY MILA HYMAN / FOOD PHOTOGRAPHER + STYLIST BASED IN DUBAI
OUR FAMOUS CHIMICHURRI
OUR VERSION OF THE ARGENTINIAN SAUCE / A DELICIOUS CONDIMENT TO ACCOMPANY MOST, IF NOT ALL, MEALS / A GREAT WAY TO ADD MORE NUTRITIOUS HERBS INTO YOUR DIET
The secret ingredient is always love !
Use this recipe as an inspirational guideline. I invite you to get creative, experiment, try new ingredients and different combos. If you don't have/like something, swap it out with something else. Taste as you go along. Trust your tastebuds and your gut...and most importantly, have fun!
Love x Mila*
Those who've been to our house for dinner or a barbecue know that there's a good chance a jar of chimichurri will be on the table!
In fact, my husband and I (hence the name) love this chimichurri so much we usually make a batch of it at the start of the week so that we can enjoy it with our salads and meals throughout the week.
There's something about the fresh zingy-ness that uplifts any and every meal. I've yet to find something it doesn't work well with...maybe ice cream, yuk!
This recipe is probably the largest batch of chimichurri out here on the internet but trust me, once you've tried it with a few things, you'll see how versatile and irresistible it is.
You can keep the chimichurri in an airtight jar for about 5 days...if it lasts that long ;)
You can enjoy our Chimichurri with (click on the name for the recipe):
Spicy Roasted Cauliflower + Chickpea Salad
OUR FAMOUS CHIMICHURRI
Ingredients
200g fresh Coriander / usually 2 bunches
200g fresh Flatleaf Parsley / usually 2 bunches
1.5 cups Olive Oil
2 Garlic Cloves / chopped / you can add more if you can handle it
2 Green Chillies / chopped / you can add more if you can handle it
2 Tbsp Red Grape Vinegar / Red wine vinegar
the zest and juice of 1 Lime
a good pinch of Salt
Instructions
Rinse all the herbs and shake off the excess water.
Chop about 2cm off the stalk ends to discard. Next, roughly chop the herbs in smaller bits, about 10cm long, and add to the food processor.
Start by adding only 1 cup of olive oil, and if that still feels too much, you can add it as you go along.
Add the rest of the ingredients to the food processor.
Pulse it a few times to get things going and then increase the speed. Once it comes together, check the consistency and taste. If you want it saucier, add some more Olive Oil. If you want it tangier, add more vinegar or lime juice. If you want to add more chilli or garlic at this stage, chop it finely before adding it to the food processor.
Continue to blitz until you're happy with the consistency and taste. However, be careful not to over blitz as we don't want a paste!
Once you've finished making the sauce, transfer to an airtight jar and refrigerate.
ENJOY + HAPPY EATING!
Feel free to get in touch if you have any questions, comments or requests.
I would love to hear if you've tried the recipe and what you think of it!
Love x Mila*