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Le Chaudron recipe
Chimichurri argentin
Argentine herb and garlic sauce
⏱ 10 minServes 8Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1large bunch of fresh flat-leaf parsley
1bunch of fresh cilantro
6 clovesgarlic, finely chopped
200 ml (¾ cup)extra-virgin olive oil
4 tbspred wine vinegar
1 tspred pepper flakes
1 tspdried oregano
1 tspfine salt
- 1 large bunch of fresh flat-leaf parsley
- 1 bunch of fresh cilantro
- 6 cloves garlic, finely chopped
- 200 ml (¾ cup) extra-virgin olive oil
- 4 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp fine salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the parsley and cilantro and dry well in a clean towel.
- Pick the leaves and chop them very finely by hand.
- Chop the garlic with a knife rather than a press so it doesn’t turn bitter.
- In the bowl, mix the herbs, garlic, dried oregano and pepper flakes.
- Whisk in the vinegar to dissolve the salt.
- Drizzle in the olive oil, stirring, until thick.
- Transfer to a sterilized jar and let rest in the fridge for at least 2 hours.
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