Pakistani
Chana Chaat
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Argentinian Chimichurri
A vibrant green sauce of parsley, garlic, vinegar and chilli flakes — the soul of Argentinian grilling.
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10 minPrep🔥
—Cook🍽️
6Serves📊
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Ingredients
- Big bunch flat-leaf parsley, finely chopped
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp chilli flakes
- 3 tbsp red wine vinegar
- 120ml olive oil
- Salt and pepper
Instructions
- Combine the parsley, garlic, oregano, chilli and vinegar in a bowl.
- Pour in the olive oil and stir well.
- Season generously.
- Rest at least 15 minutes for the flavours to meld.
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Tara’s tips
- Chop the parsley by hand for the best texture — a blender bruises it.
- It improves after a few hours.
Serving suggestions
- Spoon over grilled steak, chicken or vegetables.
Storage & reheating
Keeps a week in the fridge.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Add coriander?
That makes it more Mexican-style — equally delicious.
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