A Glug of Oil

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Chimichurri Sauce Pestle and Mortar

 Chimichurri Sauce Recipe for Steak

Based on Gordon Ramsay's recipe, authentic chimichurri is made with a pestle and mortar. Food processors, be gone!

In this easy recipe, I left out a few of the ingredients such as coriander (cilantro) and mint.

Chimichurri sauce made in a pestle and mortar.

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If you use a food processor you will end up with mush that resembles baby food. 😦 So, my advice is to avoid.

Literally, this takes like 5 minutes and a pestle and mortar takes just a few minutes to wash up.

I recommend a granite pestle and mortar as everything is far easier to grind. Make sure to buy one that's going to be big enough for your needs.

Where is chimichurri from?

Chimichurri is from Argentina and typically includes parsley, oregano, garlic, and red wine vinegar.

Chimichurri sauce ingredients

  • garlic 
  • coarse sea or rock salt
  • sugar
  • flat leaf parsley
  • lemon 
  • red wine vinegar
  • red chilli 
  • red chilli flakes
  • dried oregano
  • black pepper
  • olive oil
Chimichurri sauce ingredients.

Recipe Top Tips - please read!

  • Ingredient amounts are roughly what you need, remember if you don't like heat add less chilli - start by adding just half, you can always add more.
  • When you first add the parsley you'll think you have enough but chances are once the leaves are ground down, you might well need to add more. 
  • The same goes for lemon and salt etc 😉 If you don't want your sauce really garlicky perhaps just use one clove.
  • Don't leave the sugar out, it helps to take the harshness away from the garlic.

How to make chimichurri sauce

Add the garlic, salt and sugar to a pestle and mortar.

Garlic in a pestle and mortar with salt and sugar.

Crush down with the pestle until you have a coarse garlicky paste.

Crushed garlic in a pestle and mortar.

Now tear in the parsley (you'll need more than you think once it has been ground down), just add more parsley as you go.

Parsley in a pestle and mortar with salt and sugar.

Add the lemon zest plus the juice of half of the lemon and the red wine vinegar.

Now add chopped chilli, chilli flakes and the oregano.

Season with a little more salt and mix it together using the pestle.

Ingredients in pestle and mortar.

Now add enough oil to lie just underneath the ingredients and give it another mix.

Add a pinch of black pepper and have a taste adding more salt or lemon as needed.

Chimichurri sauce in a small dish.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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sauce
Argentina
Yield: 2
Author: Jan Bennett
Chimichurri Sauce Pestle and Mortar

Chimichurri Sauce Pestle and Mortar

Delicious spooned over steak or chicken!
Prep time: 5 MinTotal time: 5 Min

Ingredients

  • 2 cloves garlic - peeled and chopped into 3 or 4 pieces
  • a large pinch of coarse sea or rock salt
  • 1 teaspoon of sugar
  • a big handful of flat leaf parsley
  • 1 lemon - zest plus the juice of half the lemon
  • 1 teaspoon red wine vinegar
  • 1 red chilli - deseeded and finely chopped
  • 1 teaspoon red chilli flakes
  • 1½ teaspoons dried oregano
  • black pepper - to taste
  • olive oil

Instructions

  1. Add the garlic, salt and sugar to a pestle and mortar. Crush down with the pestle until you have a coarse garlicky paste.
  2. Now tear in the parsley (you'll need more than you think once it has been ground down), just add more parsley as you go.
  3. Add the lemon zest plus the juice of half of the lemon and the red wine vinegar.
  4. Now add chopped chilli, chilli flakes and the oregano.
  5. Season with a little more salt and mix it together using the pestle. Now add enough oil to lie just underneath the ingredients and give it another mix.
  6. Add a pinch of black pepper and have a taste adding more salt or lemon as needed.

Notes

  • Ingredient amounts are roughly what you need, remember if you don't like heat add less chilli - start by adding just half, you can always add more.
  • When you first add the parsley you'll think you have enough but chances are once the leaves are ground down, you might well need to add more. 
  • The same goes for lemon and salt etc. If you don't want your sauce really garlicky perhaps just use one clove.
  • Don't leave the sugar out, it helps to take the harshness away from the garlic.
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Jan