• Chimichurri

    Serves: 1 cup
    Cooking Time: 15 mins

    Ingredients

    • 250ml (1 cup) firmly packed fresh flat-leaf parsley, trimmed of thick stems
    • 3 – 4 garlic cloves, chopped
    • 10ml (2 tsp) dried oregano
    • 15ml (1 tbsp) coarse paprika
    • 5ml (1 tsp) sea salt
    • 2,5ml (½ tsp) freshly ground black pepper
    • 125ml (½ cup) olive oil
    • 30ml (2 tbsp) red or white wine vinegar

    Instructions

    1

    Finely chop the parsley and garlic. Place in a small bowl and add the oregano, paprika, salt and pepper.

    2

    Stir in the olive oil and vinegar, adjust the seasoning and serve immediately.

    Notes

    By adding olive oil and vinegar it can be refrigerated for up to 3 weeks.

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