Check out our recipe for a quick and easy Chimichurri bone broth sauce. Chimichuri is a loose oil-based Argentinian herb sauce that can be used as a salad dressing, to marinade or baste meats, or it can be drizzled over steak as we have done here – delicious!
This recipe makes up to six servings of chimichurri (we used a couple of tablespoons served over steak). Make sure to taste test as you go and adjust for your preferences – we’ve used plenty of garlic but you may prefer to use less or if you’re not a spice fan use a little less chilli or none at all.
100ml of olive oil
2tbsp of red wine vinegar
75ml Boosh Organic Beef Bone Broth – available from our website, Ocado, Amazon, Wholefoods and Planet Organic.
4 cloves of garlic – finely chopped
150g parsley – finely chopped
1 red chilli – deseeded and finely chopped
1/2 tsp dried herbs
Salt and pepper – to taste – we’ve used 1/2 tsp of salt and 1/2 tsp black pepper
- Mix the ingredients in a bowl and allow to sit for 20 minutes to release all of the flavours before using.
- The traditional method just involves mixing the ingredients as above. But, if you would prefer a smoother consistency you could blend your ingredients. You could also add half an avocado to make the sauce much thicker and creamier.
We hope you enjoy our chimichurri bone broth sauce recipe – please let us know how you use it!