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