I absolutely adore Chimichurri sauce because it is perfect whether used as a dip or a marinade and really versatile. It is the perfect flavour match made in heaven, especially when paired with vegetables or meat, and I find it especially indulgent slathered on warm bread. My guilty pleasure!
It originates from Argentina and is a delectable blend of herbs and chillies that is super quick to make and can keep for a week in an air tight container in the fridge. I first tried it at Gaucho restaurants as it is served with the cheese bread as well as a marinade for their steaks. Great for uplifting a meal!
Here is my own inspired version of the Chimichurri recipe which has a bit of a twist as I have used sweet Argentinian blueberries to balance out the fiery heat of the chillies. I love eating this sauce with bread or with grilled cauliflower florets but it is such a great marinade that goes well with almost any vegetable or meat! If you try it, let me know what you used it for!
I have chosen to use Argentinean blueberries for this recipe as they are currently in season and are available to buy in the UK until late December. I am making the most of them while they are in stores and find them to be an ideal ingredient for both sweet or savoury recipes and even on their own they are absolutely delicious to snack on.
I prefer them as they taste a little sweeter than the other varieties of blueberries and also have lots of health benefits. Despite their size, they are packed full of antioxidants, perfect for the winter season when you need that extra boost with your immune systems to fight off that dreaded winter flu! They are also an excellent way to get lots of Vitamin A and C, which I find I can be low in, especially during the colder months.
Here’s my recipe. Feel free to substitute any ingredients based on your preferences:
- 1 cup of fresh Argentinian Blueberries
- ¼ cup of virgin olive oil
- 2 tablespoons of either red or white wine vinegar (I prefer red)
- Handful of freshly chopped parsley
- Handful of freshly chopped coriander
- Handful of freshly chopped mint
- Juice of 1 lime
- 1 finely chopped white onion or 2 shallots
- 1 teaspoon of crushed garlic
- ½ teaspoon sugar or 1 teaspoon of honey
- ½ teaspoon chilli flakes (use less if you want less heat)
- ¼ teaspoon salt
- ½ teaspoon black pepper
Simply combine all the ingredients in a food processor or a blender and blitz for a minute or until it is smooth.
If it is still a little chunky, add approximately a tablespoon of water and give it a quick blitz again.
To find out more about Argentinian Blueberries, visit their website here: https://www.argblueberry.com/home/