News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Chimichurri Sauce

If you’re looking for a flavour hit for your Australia Day BBQ you can’t go past chimichurri. This fragrant sauce originates from Argentina and will elevate your BBQ offerings from meh to oh yeah!

My introduction to chimichurri was something of a surprise. Visiting Los Angeles with my family we’d made a reservation at a restaurant renowned for its gluten free fare. We arrived full of expectation only to find the restaurant closing down for the night due to a power failure. Tears flowed from the youngest gluten free member of the family.

The apologetic waiter assured us we’d find somewhere to eat nearby. My heart sank as the maitre’d at one busy restaurant welcomed us with, “I have no idea about gluten free, but come and talk to the chef.”

I followed him into the kitchen and was reassured by the chef that he could rustle up something without gluten for us. I still remember that first meltingly soft mouthful of steak and the explosion of flavour in that bright green sauce. Chimichurri works well scattered on prawns, BBQ eggplant and other vegetables, it’s super on a bowl of spaghetti too … perhaps even the Australia Day lamb chop.

1 cup fresh flat leaf (continental) parsley
2 tablespoons fresh oregano
1 tablespoon each fresh rosemary & thyme
4 fresh bay leaves
4 cloves garlic, crushed or finely chopped
1 teaspoon dried chilli
⅔ cup olive oil
¼ cup Jerez or red wine vinegar
1 teaspoon sea salt
1 teaspoon ground black pepper

Wash, dry and roughly chop the herbs, then add to food processor. Add remaining ingredients except olive oil and pulse to combine. Add the olive oil in a steady stream until a saucy consistency. Keep in an airtight container for a couple of hours for flavour to develop. Chimichurri will keep in the refrigerator for a week. 

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