Chimichurri

Serves: One small bowl

Time: 10 minutes 

I recently tasted Chimichurri for the first time, and honestly, where have I been! It is the MOST delicious thing ever. I adore using it as a dip for fresh sourdough bread, or it works perfectly as a marinade or drizzled over any dish. What is even better about it is it is so easy to make. I will be making it regularly now to always ensure I have some in the fridge.

Ingredients: 

  • 60-65ml of olive oil 

  • 20ml red wine vinegar 

  • 15g parsley, finely chopped 

  • 2 cloves of garlic (minced) 

  • 1 small red chilli (finely chopped and seeds removed) 

  • 1g dried oregano 

  • ½ teaspoon of black pepper 

  • Salt to taste (about ½ teaspoon) 

Cooking Steps: 

 

  1. Mix all of the above ingredients in a bowl, and you are ready to go! I leave mine to sit for at least 2 hours before using so all the flavours can release, but it’s even better the next day. 

  2. It will last in your fridge in a container for a week – if you can leave it that long! 

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Butter Bean Greek Salad