Chimichurri
Chimichurri
Makes 1 cup
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Ingredients
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 cup parsley leaves
- 1 cup coriander leaves
- 1/2 cup mint leaves optional
- 3 cloves garlic roughly chopped
- 1 red chilli or green chilli, large, roughly chopped (see notes)
- very good pinch sea salt
- sprinkle cracked black pepper
Instructions
- Throw all the ingredients into a blender or food processor and hit blend. If you like to have it a little chunky, pulse until your desired texture is reached. Otherwise, just process until combined well.
Notes
Chillies can have such variation when it comes to heat, so it’s a good idea to test them before using. Cut a little off the end and stick it on your tongue – if it’s too mild then think about using two to reach the heat you want. If it is super hot, then take out the seeds (they carry most of the heat) or just use one-third or half of the chilli in the recipe. You can always add more chilli, but you can’t remove it, so just keep that in mind! I usually buy a few chillies when I’m shopping so I can test the heat and adjust as needed.
Nutrition
Calories: 1270kcalCarbohydrates: 58gProtein: 14gFat: 123gSaturated Fat: 16gPolyunsaturated Fat: 13gMonounsaturated Fat: 90gSodium: 80mgPotassium: 1674mgFiber: 38gSugar: 3gVitamin A: 6439IUVitamin C: 171mgCalcium: 731mgIron: 19mg
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