Recipe by Jess Rice @mypoortiredliver
Served here with a portobello mushroom steak, pan-fried potatoes and steamed asparagus. Trust me: this chimichurri is your new favourite condiment! It’s the perfect addition to any rich, savoury dish that needs a little brightening up.
Ingredients
- 1 cup fresh flat Italian parsley
- 2 tbsp fresh oregano
- 1 ½ cups fresh cilantro
- 1 shallot, minced
- 3 cloves garlic, minced
- ¼ cup red wine vinegar
- ¾ cup olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp cracked red pepper
- 2 tbsp BrainON® powder
Step 1
Make sure your fresh herbs are dry.
Step 2
Remove leaves from the stems and pre-chop herbs.
Step 3
Add minced garlic, shallot, herbs, salt, both kinds of pepper, BrainON® powder and vinegar to food processor.
Step 4
Pulse ingredients until herbs are minced small but not completely smooth.
Step 5
Drizzle olive oil into food processor slowly as it's running to emulsify.
Step 6
Taste, add more salt if needed.
