Chimichurri

11:30 am on 16 April 2012

Recipe courtesy of Bellota Bar de Tapas y Vinos

Ingredients

  • 5g seeded mustard
  • 10g pickled white onion
  • 100g parsley, picked
  • 50g basil leaves
  • 50g mint leaves
  • 20g pickled sweet garlic
  • 50g cornichons
  • 10g sea salt flakes
  • 5g black pepper
  • 15g capers, rinsed
  • 50ml lime juice
  • 300ml pure olive oil

Method

In a liquidiser, place all ingredients and blend until smooth and creamy in texture.

Store in an air tight container with a film of food wrap over the surface of the sauce. Keep in the refrigerator until required, will last a month with a film of plastic wrap over the surface of the sauce.

Use at room temperature.

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