Chimichurri is a raw sauce originating in Uruguay and Argentina traditionally used to accompany red grilled meats, it’s the perfect addition to add some zing to summer barbecues. In this recipe we will use both our Pickled Wild Garlic Buds and the pickling solution they are preserved to add a lovely garlicky, smoky base to the sauce.
- 1 jar Pickled Wild Garlic Buds
- A handful each of parsley and/or coriander, or make it more wild by using a couple of handfuls of ground elder instead.
- 1 red chilli (add more or less depending on your taste)
- 1 shallot
- Half a teaspoon of salt
- Finely chop the chilli, shallot and the parsley or ground elder and add them to a bowl.
- Add the whole jar of pickled wild garlic buds pickling liquor and all and half a teaspoon of salt. Stir in the olive oil and that’s it! Super simple.
- Take about a third of the chimichurri and use it to marinate whatever meat you are barbecuing. Allow the meat to marinate for at least three hours and pat dry, use the rest to spoon over your grilled meat and enjoy. If you don't eat meat, you can use halloumi or a dip for veg or chips.