BrainON® Chimichurri

BrainON® Chimichurri

Recipe by Jess Rice

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 Tablespoons 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® 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.