Chimichurri
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 7 d 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 bunch parsley, smooth
- 1 medium onion (s)
- 3 clove (s) garlic
- 0.5 ½ bell pepper (s), red
- 1 teaspoon oregano, dried
- 1 teaspoon thyme, dried
- 1 teaspoon, heaped paprika powder, noble sweet
- 2 bay leaves
- 2 teaspoons sea salt, coarse
- Chilli flakes, hot or chilli powder
- 75 ml red wine vinegar
- 75 ml water
- 150 ml olive oil
Print Recipe
Pin Recipe Instructions
- Finely chop the parsley leaves with the garlic and onion. Crumble the bay leaves finely, put them in the mortar together with the sea salt and crush them.
- Mix all spices and herbs with the vinegar and water and let steep for 30 minutes. Then add the olive oil and stir well.
- Fill the sauce into a glass with a screw cap and let it stand in a dark and cool place for a good week. The sauce must be covered in liquid. If necessary, add a little more oil.
- The sauce also tastes good freshly prepared, but only develops its intense taste after a few days.
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