Chimichurri recipe
Add a dash of spicy Latin flavour to your food with this quick and easy vegan sauce. Taking only a few minutes to put together, it's a sure-fire way to use up leftover salad leaves, and show off your cooking creativity
See method- Makes 200ml
- 10 mins to prepare
- 49 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 red or green chilli
- ½ an onion
- 20g mixed salad leaves
- 15g fresh mixed herbs
- 3 tbsp wine vinegar
- 75ml olive oil
- pinch of sugar
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 200kJ 49.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.0g
- Sugars
- 0g
of the Reference intake
Carbohydrate 0.5gProtein 0.1gFibre 0.1g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Very finely chop 1 red or green chilli, ½ small onion, 20g mixed salad leaves and 15g fresh mixed herbs (we used parsley, coriander and oregano).
- Mix together in a bowl, then add 3 tbsp wine vinegar, 75ml olive oil and a pinch of sugar; season well.
- Serve with griddled steak, fish or roasted veg. Will keep, covered, for 4-5 days in the fridge.
- See more Salad recipes
