A minted version of chimichurri with fresh garlic, fresh red chilli, fresh parsley & mint, good quality olive oil and a splash of red wine vinegar for the notorious zing.
- 1 Handful Fresh Parsley
- 1 Handful Fresh Mint Leaves
- 2 tbsp Red Wine Vinegar
- 1 Small Clove Garlic
- 1 Medium Red Chilli de-seeded and inner pith removed
- 10-12 tbsp Olive Oil
- 1 tsp Flaked sea salt
Finely chop the mint and parsley
Finely dice thered chilli
Finely chop the garlic
Mix the herbs, garlic and chilli into a bowl. Add the vinegar and stir.
Add the oil and combine well.
Season with salt and taste. If it tastes somewhat bland, add a touch more salt and re-season. Repeat until it tastes perfect but not overly salty. You just want the flavours to come through.
Let it set for around 10-15 minutes at least to infuse - best after a couple hours.
- The key is to chop the garlic and the chilli very small - as small as you can. Take your time with it and use a very sharp knife.
- As this sauce is oil based, try and use the best oil you can get. Olive oil is great, but does add the flavour from the oil. If olive oil is not your favourite, use a natural oil like Groundnut or Rapeseed.
- Letting the Chimichurri infuse elevates the flavours so much more than serving it straight away. A couple hours is best.
- Without salt this sauce cannot sing - use good quality flakey sea salt like Maldon Salt to bring out the flavour of the ingredients.
- Serve with some Lamb for new take a mint sauce.