For company
Chimichurri
A hand-chopped parsley, oregano and garlic sauce with olive oil, red wine vinegar and a little chilli — a bright accompaniment to beef empanadas or grilled meat.
A supplementary Argentine-style accompaniment for the empanadas, using Italian flat-leaf parsley. This recipe is an added suggestion, not attributed to the Jozi grill.
Method
- 01
Finely chop the Italian flat-leaf parsley, fresh oregano, garlic and red chilli by hand. Keep the texture loose and herby rather than blending it into a paste.
- 02
Place in a bowl and stir in the olive oil, red wine vinegar, salt and black pepper.
- 03
Allow to rest for 20 minutes, then taste and adjust the seasoning. Stir before spooning alongside the beef empanadas or over grilled meat.
- 04
If not serving immediately, refrigerate promptly in a covered container and use within 3 days. Do not store the fresh garlic-and-oil sauce at room temperature.
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