Chimichurri
- RECIPE MAKES: 4
- PREP TIME: 75 mins
Chimichurri is a tasty and tangy uncooked herb sauce originating from South America. It’s a delicious addition to roasted vegetables of your choice such as cauliflower, pumpkin, potato and sweet potato. This recipe is by Nagi Maehashi Recipe Tin Eats.
Add all ingredients except the olive oil into a small blender or food processor. Blend for a minute or two until well combined. You may have to stop blender and scrape down sides a few times to ensure it’s well mixed and evenly chopped.
Slowly add in the oil and blend until sauce is well mixed and resembling a pesto type consistency.
Set aside for at least an hour before use, or ideally overnight.
PROTIEN: 0.5g per serve
TOP TIPS
Sauce is delicious served over your favourite roast vegetables.
Sauce can be kept for up to a week in refrigerator.
- 40g parsley leaves
- 1 Tbsp oregano leaves
- 2 garlic cloves, roughly chopped
- 1 tsp dried chilli flakes (adjust to taste)
- ¼ cup (60mls) red wine vinegar
- ½ tsp salt
- Pinch of ground black pepper
- ½ cup (125ml) extra virgin olive oil
