Chimichurri
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.
