F&W grill and smoking writer, Andy Noonan, from Baste BBQ and Fowl Play, gives us his recipe for a light, zingy Argentinian dressing that is perfect for any BBQ dish.
"The key to a good Chimichurri is to have it refreshingly acidic, herbaceous and a little salty- go easy on the oil as you want it to cut through rich or fatty meat, cleansing the palate. The oil helps bring everything together, but it shouldn’t be dominant. It really is one of the best condiments you can have in your fridge; it goes well on just about everything from fatty and rich meat to a spoon on veg or added to sauces. It keeps well when you top it up with a little brine or vinegar as the liquid dries up. Once you try this version a jar will never leave your fridge." – Andy Noonan.
Yield: Makes approx 750g, which fits perfectly in a one-litre glass jar
- 150g parsley, finely chopped
- 50g garlic, finely chopped
- 150ml salt brine
- 150ml wine vinegar
- 50ml sunflower oil or light olive oil
- 25g dried chilli flakes
- 50g dried oregano
- Combine dry ingredients in a large mixing bowl. Add salt brine and half of the vinegar, stir to combine. Set aside and leave to hydrate.
- Add the parsley and garlic to the bowl with the remaining vinegar and stir to combine.
- Add the oil last and give everything a good mix to ensure all ingredients are moist.
- Taste your mix and adjust to your taste; add a little more vinegar and salt, if required, add some more chilli flakes if you like a little more kick.
- Add the mixture to your glass jar. When everything is added, the liquid should cover the mix when you push down lightly on it with a spoon. This will last 2-3 months in a sealed jar in the fridge. Top up with a little salt brine and vinegar every week or two to ensure the mix stays moist.
Photo credit: Clare Wilkinson