Nick’s Argentinian Chimichurri

Our friend Nick came back from his Argentinian sojourn with this on-point guide to making a solidly authentic chimichurri.

Looking out the window at the herb garden, we realised the abundance of flat leaf Italian parsley needed a use before the cool autumn weather coaxed it to seed - and bam, into this chimichurri it went!

Nick reckons the key to this recipe is grabbing a just-finished red wine bottle and making it in that - so we did and it's brilliant!

As for the uses - SO delicious over a piece of grilled tuna, and obviously slathered on any meat dishes - lamb, beef, in burgers, you name it. And of course use a TOP QUALITY olive oil is required - we plumped for the to-die for Olio Guglielmi's 'Puglia' IGP for that extra hit of its coratina health and flavour.

Let's go:

Nick’s Argentinian Chimichurri 

1 1/4 cups premium extra virgin olive oil olive oil

1 cup red wine vinegar
Lemon juice x 2
Flat leaf parsley - half bunch finely chopped
Garlic – to taste (a gusto) tres o cuatro cloves chopped fine plus one or two cut in half
Chilli flakes - or fresh, chopped finely 
Oregano and other spices if you like  (just not ground paprika). Chuck in some Italian seasoning mix if you have any kicking about.
Salt / pepper

Mix all the ingredients together. Done! Nick says: "I always make it in a red wine bottle but that’s ‘a gusto cada uno’!"