• Recipe

    Matthias Schmitt

    Chimichurri

     
    • Preparation time 5 mins
    • Cooking time 1 min
  • Ingredients
     
    • 1 small bunch fresh parsley leaves
    • ½ bunch fresh mint leaves
    • 2 tbsp fresh thyme leaves
    • 2 anchovy fillets
    • 2 garlic cloves, crushed
    • 2 long green chilli, seeded and sliced
    • 1 tbsp honey
    • 1 tbsp olive oil
    • 125ml white wine vinegar
  • Method
     
    1. Using either a blender or a food processor, blitz all the ingredients together.
    2. Best if refrigerated for at least an hour before serving, to let the flavours melt together.
    3. Serve on grilled beef, lamb, chicken and fish.
    4. Should you have any leftovers, store in sealed container in the fridge for up to a week.
Related Products