Chimichurri

By shethinksshecancook

Versatile Argentinian condiment - Use to marinate prawns before grilling. Spread thinly into a steak or salami sandwich. Serve as a condiment with BBQ'd meat and fish. Use as a dressing for salad. Toss boiled new potatoes in it. Stir through soups and stews. Spoon over gnocchi or pasta. Serve with sour cream and crispy sweet potato wedges. Dollop into tacos. Use as a dip for empanadas. Spread in a baguette with grilled chorizo. Brush over BBQ'd Haloumi!

Ingredients

• 1 Bunch Flat Leaf Parsley, leaves only
• 2 Anchovy Fillets
• 1/2 tsp Dried Chilli Flakes
• 1/2 tsp Black Pepper
• 1 tsp Dried Oregano Leaves
• 1/4 Small Red Onion, finely chopped
• 2 tbsp Red Wine Vinegar
• Juice 1/2 lemon
• 1/4 tsp Smoked Paprika
• 5 Garlic Cloves
• 1 cup Olive Oil

Preparation

Step 1

Place all ingredients into a food processor and blend. When sufficiently pureed, scrape into a sterilised jar and store in the fridge. Bring back to room temperature before serving.