Sage Chimichurri



If you're looking for something a bit different for your BBQ, get the blender out and make this 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 – but there’s nothing common about Andy Bates’ saucy twist! In this episode, we learn how to make a super simple sage version for some South American sizzle – perfect with the sage in Perfect Pork Sausages, made the best cuts of Red Tractor pork!

Sage Chimichurri

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How to make

Chop the sage leaves as finely as you can, and add all the ingredients in a bowl and mix. Honestly, it’s that easy!

Tip by Andy Bates

What do you need?

1/4 cup sage leaves and stems
1/4 tsp red pepper flakes
1/2 tsp salt
1 clove garlic, peeled and crushed or minced
1 tablespoon red wine vinegar
1 tbsp water
3 tbsp oil

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