Sage chimichurri
In Argentina, chimichurri is as common as ketchup is in the UK. Traditionally made with parsley, this classic sauce is served up at family BBQs, perfect with the sage in perfect pork sausages!
This recipe is reproduced courtesy of debbie&andrew's sausages.
| Sage chimichurri | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 104 |
| Ready in: | 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 22nd October 2015 |
|
Best recipe reviewDipping sauce 4/5 Lovely to dip Knights malt crunch bread in. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ¼ cup sage leaves and stems
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 clove garlic, peeled and crushed or minced
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 3 tablespoons oil
Method
- Chop the sage leaves as finely as you can
- Add all the ingredients in a bowl and mix well
- Use as an accompaniment to your recipe
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This recipe originated from the recipe section of debbieandandrew.co.uk
Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.
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