CHIMICHURRI SAUCE

Ingredients

• ⅓ cup Italian parsley, finely chopped

• 3 garlic cloves

• ⅓ cup olive oil

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp dried oregano

• 1 tsp chilli flakes

• 2 tbsp red wine

Serves: 6

Prep Time: 15 mins

Method

1. Finely chop the parsley and crush the garlic cloves.

2. Put all ingredients in a mortar and pestle and grind together while slowly adding the oil.

3. Let the ingredients sit for about 10 minutes before adding the oil and whisking it with a fork.

4. If you do not have a mortar and pestle, you can add the ingredients to a medium-sized bowl.

Chimichurri is a tangy oil-based sauce that originates from South America and is perfect for all cuts of grilled or barbecued beef.

Tip: When making Chimichurri, I like to make it up the day before it’s being used so that the olive oil has the time to soak up all the delicious flavours.

James Smith, The Tattooed Butcher

Crowned Butcher of the Year in 2020, to James Smith butchery is an art form. His career started sweeping floors and stacking chiller shelves, and over 14 years it progressed to travelling the world for competitions and working with some of NZ’s best chefs.

“As a butcher, I share an equal love for cooking and experimenting with flavours around meat. Over the years I have worked on progressing my cooking skills from simple trial and error and this is where my recipes and knowledge have grown to where they are today.” www.thetatooedbutcher.com