Preparation time
0min
Total time
0min
Portion
6
portion(s)
Level
--
Ingredients
Chimichurri
- 60 grams flat-leaf parsley leaves, washed and dried
- 30 grams corriander, washed and dried
- 2 cloves garlic, peeled
- 60 grams extra virgin olive oil
- 2 pieces shallots, washed and chopped into 2cm pieces
- 15 grams red wine vinegar
- pinch red chilli flakes
- dash sea salt
- dash black pepper, freshly ground
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
place parsely and corriander in TM bowl and chop on speed 9 for 6 seconds add all other ingredients to TM bowl and blend on speed 8 for 7 seconds .
Chimichurri
Thermomix Model
-
Recipe is created forTM 31
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.
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Comments
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Absolutely delish. Takes a steak to the next level. It will be a regular side in my household. Thank you for sharing.
So easy to make and adds a whole new dimension to BBQ.
I added fresh chilli for an extra kick.
So easy to make, and a lovely traditional Argentine spread for anything!!
Thank you for sharing this Lynette!
Thermomix Head Office
I had this in Cali (Colombia). It was made at home with lime juice instead of vinegar. Very tasty. Anne
Argentinean Chimichurri is lovely with all meats, particularly BBQ
Lynette MacDonald
Thermomix Consultant
0419004488