Chimichurri
Pablo Tacchini
Makes
1½ cupsPreparation
10 minsRest
24 hrsIngredients
| ¼ cup dried oregano | |
| ¼ cup garlic granules or 3 cloves garlic, minced | |
| ¼ cup smoked paprika | |
| 1 teaspoon chilli flakes | |
| 1 tablespoon ground cumin | |
| 1 tablespoon salt | |
| 100ml vegetable oil | |
| 50ml olive oil | |
| 1 cup finely chopped parsley | |
| 3 tablespoons white wine vinegar | |
| ground black pepper to taste |
This classic sauce is used to season, garnish and cook with – and every Argentinian family has their own way of making it. This version is made at Cucina to serve with steaks and empanadas.
Instructions
| 1. | Mix all ingredients well in a bowl, cover with plastic wrap and rest for 24 hours in the fridge. |
| 2. | Bring back to room temperature, stir well and check seasoning; you should be able to taste all the ingredients but mainly the garlic, fresh parsley and a hint of vinegar. |
Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini
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