Chimichurri by katieb77. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Chimichurri

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Ingredients

1 jar(s)

Chimichurri Sauce

1 large bunch flat leaf parsley, leaves removed
1/3 cup fresh oregano leaves
1 long red chilli, halved (deseeded if desired)
5 cloves garlic
1/2 cup light olive oil
2-3 tablespoons white balsamic vinegar (Squeaky Gate brand)
1/2 teaspoon each sea salt and cracked black pepper

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6

5min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Sauce

Recipe's preparation

CHIMICHURRI SAUCE

Place parsley leaves, oregano, chilli and garlic into TM bowl. Chop for 5 sec, Speed 7. Scrape down sides.

Add oil, 2 tablespoons of the balsamic, salt and pepper. Stir 4 seconds, Speed 1.

Taste and adjust with remaining balsamic if needed.

Allow flavours to develop at room temperature for 30 mins before serving. Can also be stored in a jar in the fridge for up to 1 week. Allow to come to room temperature before serving.

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Spatula TM5/TM6
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Tip

This is amazing served with grilled or barbecued meats or any kind. Especially good with steak or lamb.

I usually serve this alongside a barbecued butterflied leg of lamb with chargrilled vegetables (asparagus, red capsicum and zucchini) with crunchy smashed potatoes and a simple rocket and baby spinach salad. Its one of our favourite meals.

Although not traditional with White Balsamic I just love the flavour of it and find it much more mellow than a red wine vinegar. Feel free though to sub it with red or white wine viengar if thats all you have.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.