Today I will share with you the recipe for Low Fodmap Chimichurri. This is a deliciously tangy and slightly spicy sauce that is fantastic with any grilled meat.
Chimichurri is a typical sauce from Argentina, where it is usually served with asado. I had some delicious Chimichurri in Buenos Aires, at a parrilla restaurant called La Clotilde, in the neighbourhood of Palermo, where we went with some friends (and which I highly recommend if you are ever in town).
I was totally hooked and started making my own once back home. I like to serve this sauce with steaks and grilled chicken, however, it goes very well with grilled lamb too. It is mouthwatering… slightly spicy and quite tangy. I love it.
Make sure to make it one day ahead, so the flavours have time to develop. Also, if you can handle garlic and are not following the Low Fodmap diet, you can substitute the garlic-infused olive oil with the same amount of sunflower oil and use 2 cloves of garlic made into a paste.
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Low Fodmap Chimichurri
- 3 tbsp dry oregano
- 1 or 2 tsp chilly flakes
- 60 ml – ¼ cup lukewarm water
- 5 tbsp parsley finely chopped
- 1 tsp salt
- 1 tsp pepper
- 120 ml – ½ cup red wine vinegar
- 180 ml – ¾ cup sunflower oil
- 60 ml – ¼ cup garlic-infused olive oil
In a medium bowl, mix together the dry oregano, chilly flakes, and lukewarm water. Do this for a few minutes, so that the dry herbs and spices can rehydrate.
Add the remaining ingredients and mix well.
Put in a glass jar, cover with a tight lid and refrigerate. Use the day after.
If you are not following the Low Fodmap diet, you can substitute the garlic-infused olive oil with the same amount of sunflower oil and use 2 cloves of garlic made into a paste.
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