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.
- 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
Make sure your fresh herbs are dry.
Remove leaves from the stems and pre-chop herbs.
Add minced garlic, shallot, herbs, salt, both kinds of pepper, BrainON® powder and vinegar to food processor.
Pulse ingredients until herbs are minced small but not completely smooth.
Drizzle olive oil into food processor slowly as it's running to emulsify.
Taste, add more salt if needed.