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Chimichurri recipe

6 ratings

Add a dash of spicy Latin flavour to your food with this quick and easy vegan sauce. Taking only a few minutes to put together, it's a sure-fire way to use up leftover salad leaves, and show off your cooking creativity See method

Makes 200ml
10 mins to prepare
49 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 red or green chilli
½ an onion
20g mixed salad leaves
15g fresh mixed herbs
3 tbsp wine vinegar
75ml olive oil
pinch of sugar

Each serving contains

Energy
200kj
49kcal 2%
Fat
5g 7%
Saturates
1g 4%
Sugars
0g 0%
Salt
0g 1%

of the reference intake
Carbohydrate 0.5g Protein 0.1g Fibre 0.1g

Method

Very finely chop 1 red or green chilli, ½ small onion, 20g mixed salad leaves and 15g fresh mixed herbs (we used parsley, coriander and oregano).
Mix together in a bowl, then add 3 tbsp wine vinegar, 75ml olive oil and a pinch of sugar; season well.
Serve with griddled steak, fish or roasted veg. Will keep, covered, for 4-5 days in the fridge.

See more Salad recipes