Chimichurri sauce

Chimichurri sauce

dressings / sauces | serves makes about 250ml

1.Whisk olive oil with the red wine vinegar. Add the remaining ingredients and season to taste with salt and pepper. Mix well, then stand for 2 hours before using. This will keep, refrigerated, for 5 days.


Recipe Andy Harris
Photo Sam Stowell

from Issue 2


120ml olive oil
60ml red wine vinegar
1 onion, finely chopped
2 tomatoes, peeled, deseeded and chopped
3 garlic cloves, chopped
1 small handful chopped flat-leaf parsley
1 tsp dried oregano
1 tsp chilli powder
1 tsp paprika
1 tsp ground cumin
1 bay leaf , finely chopped

© 2014 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.