Flat-leaf parsley is always included as the base herb in Chimichurri, and I always use at least four different herbs, but you can experiment with adding in other herbs to alter the flavour. You have to use fresh herbs for this recipe, dried just won’t cut it. There’s no exact amount for the olive oil, it’ll depend on which herbs you use and how many.
INGREDIENTS
1 bunch flat leaf parsley
1 bunch cilantro/coriander
1 bunch fresh oregano
4-5 springs of thyme (discard the woody stems and use leaves only)
2-3 cloves garlic
Juice of one lemon
1 mild-medium heat Chili
Olive oil to blend
Salt to taste
INSTRUCTIONS
Clean and dry all herbs, chop roughly and place into food processor.
Add in roughly chopped chili, garlic, salt and lemon juice.
Blend to combine, until herbs are chopped into very small pieces. You want to make sure that you do the majority of your blending before the oil goes in.
On medium speed, drizzle in olive oil until mixture combines. There should be oil present on the spoon when you spoon your Chimichurri out, so make sure it’s not too dry. Don’t over-chop when adding the oil, as it may start to emulsify and make the final sauce cloudy.
Scoop into a bowl and serve. Can be made several hours in advance and kept in fridge.