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Chimichurri for a rost beef and fries with lemon, rosemary salt

A chimichurri recipe to serve with roast beef and fries.

Prep Time
15 mins
Total Time
15 mins

Ingredients

  • 1/4 cup red wine vinegar
  • 1 t salt kosher or sea salt flakes
  • 2 large garlic cloves crushed
  • 1 shallot finely chopped or 1/4 of a white onion
  • 1 chilli finely chopped - I used a green, medium heat Serenade chilli (jalapeño would work)
  • 30 g flat leaf parsley stalks removed
  • 30 g Coriander stalks removed
  • 10 g fresh oregano leaves
  • 1/2 cup extra virgin olive oil
  • 2 t agave nectar / syrup

Instructions

    Cup of Yum
  1. Chop the onion and chilli very finely and put it in a bowl with the salt, red wine vinegar and garlic.
  2. Remove the stalks from all the herbs and put these in a food processor. Pulse until they are fairly finely minced. Add the onion and vinegar mix, olive oil and agave syrup and process until the desired consistently. You want it mixed, but still have a bit of texture.
  3. Store in the fridge until ready to use.

Notes

  • If you like your chimichurri very chunky, cut all the ingredients finely by hand. To make it spicier add more chilli or use a hotter chill.