CHIMICHURRI IS A FANTASTIC MATCH FOR YOUR NEXT STEAK OR LAMB DISH. THE .FRESH FLAVOURS OF THE HERBS, COMBINED WITH THE ZING OF VINEGAR AND LEMON, MELD NICELY WITH THE RICHNESS OF THE MEAT TO BALANCE OUT A DISH
1/2 cup fresh parsley
1/2 cup fresh coriander
1 tbsp chives
1 tbsp basil
1/4 tsp chili flakes
1/4 cup olive oil
1 tsp red wine vinegar
1 tsp balsamic vinegar
1 1/2 tsp garlic, crushed
1 tsp lemon juice
1 tsp brown sugar
salt and pepper to taste
Finely chop the parsley, coriander, chives and basil.
Combine the fresh herbs with all other ingredients and either mix well in a jar or bottle, or pulse in a food processor, until well combined.
If serving immediately, simply spoon the dressing over your meat or vegetables.
If making ahead, store the finished dressing in the fridge, but remove it an hour or so before you meal to bring it back up to room temperature, giving it a quick stir or shake to remix it before serving.
This is a very flexible dressing recipe, and we often switch out summery herbs like basil, for wintery ones like rosemary or oregano.
Play around the type of vinegar and sugar used to suit your tastes - apple cider vinegar is lighter than the rich, sweet balsamic, and white sugar lends a different flavour to brown.
Double the recipe if feeding a crowd, and should you have any leftovers, try mixing a few spoonfuls through mayonnaise for a delicious slaw dressing or sandwich addition.