Chimichurri! Just the sound of it makes you want to dance.

The traditional Argentinian chimichurri sauce consists of the key ingredients of parsley, oregano, garlic, olive oil and red wine vinegar.

For this recipe, Asian ingredients such as cilantro, spring onions, Thai basil leaves, fish sauce and rice wine vinegar (instead of red wine vinegar) was used. And of course, bird’s-eye chilies.

This sauce is extremely versatile for dipping, dressing and pairs very well with steak.

Ingredients: makes 1 cup

• ¼ cup cilantro
• ¼ cup mint leaves
• ¼ Thai basil leaves
• 1 scallion
• 3 cloves of garlic
• ¼ cup rice wine vinegar
• ½ cup olive oil
• 1 tsp sugar
• 2 tbsp fish sauce
• 2 bird’s-eye chilies
• A pinch of salt

Method

• In a food processor, pulse garlic and chilies until roughly chopped.
• Add in cilantro, mint leaves, Thai basil leaves, scallions, olive oil, rice wine vinegar, sugar, fish sauce, salt and pulse until fine.
• Pour into a medium-sized bowl. Taste the sauce and add fish sauce, salt or vinegar as needed.

Tips

• For a milder version that’s not too spicy, partially remove the seeds of the bird’s-eye chilies. Alternatively, add more chilies for an extra kick.
• Thai basil leaves can be replaced with more cilantro, depending on preference and availability of ingredients.
• If you don’t have a food processor, roughly chop the herbs, garlic, and chilies. In a medium-sized bowl, combine the herb mixture with the seasoning and stir well.

@theriburhan is a food writer, recipe developer and F&B marketing strategist. Theri’s culinary style comes both from her roots and her millennial lifestyle, creating an enticing combination of re-introducing Asian classics made easy or encouraging new inspirations to traditional recipes.