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Chimichurri Sauce

If you are planning an Olympics-themed celebration or a closing ceremony party, this recipe is bound to get everyone in the mood.

This South American sauce is the perfect accompaniment to steak but works well with most grilled meats. It is also delicious with scrambled eggs and avocado.

1 fresh red chilli, deseeded
2 small shallots, peeled and chopped
2 garlic cloves, peeled and chopped
½ tsp dried oregano
1 bunch parsley, roughly chopped
1 tomato, skinned after placing in boiling water for 2 minutes and deseeded
A pinch of black pepper
A pinch of salt
2 tsp red wine vinegar
juice of ½ a lemon
2½ tbsp olive oil

To make the chimichurri pulse the tomato, parsley, oregano, garlic, shallots and fresh chilli with a stick blender until finely chopped (or chop by hand very finely). Add the olive oil, lemon juice, vinegar and seasoning, then chill fridge for at least 30 minutes before serving.


Chimichurri Sauce

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