Chimichurri sauce

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  • 4 cloves garlic, confit
  • 1 tsp ground cumin
  • ½ tsp chilli flakes
  • ½ tsp smokey paprika
  • 2 cups flat leaf parsley
  • 2 cups basil leaves
  • ½ cup coriander leaves
  • 1 tbsp fresh oregano
  • 1 golden shallot, diced
  • 220ml olive oil
  • 2 tbsp red wine vinegar


  1. Place the garlic in a mortar & pestle and briefly grind. Add the herbs and half of the oil; continue to combine together in the mortar & pestle.
  2. Add the cumin, chilli flakes paprika, golden shallot and the remaining oil. Blend together until combined. Add the red wine vinegar just prior to serving.

NOTE: Garlic confit makes a big difference – we tried it both ways and when we confited them, it was much nicer. Garlic confit is a softer, milder flavour which is lovely in a chimichurri sauce. You can make it earlier by baking the cloves in their skin, covered in extra virgin olive oil in an ovenproof dish for 20 mins at 150c until they are soft. We picked up this idea from Matt Moran and have never looked back since. Protection Status