Make your own chimichurri

To put it in Jord Althuizen’s words: a touch of acidity with rich barbecue dishes pulls the blanket off your taste buds and makes sure you taste everything in detail. So serve this fresh, spicy chimichurri with red meat roasted on the barbecue. 

Method
A good chimichurri involves a bit of chopping, but never put the ingredients in a blender as a shortcut. That purées the herbs and garlic, and you won’t get a fresh green herb sauce.

Start making the chimichurri by mixing all the finely chopped herbs with the remaining ingredients and tasting. The chimichurri should be fresh, lightly salty and spicy. Add salt, pepper or vinegar to taste if needed. Covered with a layer of oil, it will keep for a week in the refrigerator.

Check out the recipe for barbecue picanha here. 

Smokey Goodness
Jord Althuizen
€24,99
Kosmos Uitgevers