Chimichurri Recipe
To make the Chimichurri, on a cutting board, finely chop the parsley, garlic, oregano and red chilli pepper, Transfer the mixture to a small bowl and stir in the 1/2cup extra virgin olive oil. 1 Tbsp sea salt, 1 tsp black pepper.
If not using right away, cover the Chimichurri and refrigerate until ready, to use; bring to room temperature before using.
Just before serving stir in the red wine vinegar.
➤ 1 1/2 cups ( 3 oz/92g) parsley leaves;
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➤ 1/2 cup (6fl/ oz 180ml) extra-virgin olive oil;
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➤ 3 Tbsp red wine vinegar;
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➤ 2 Tbsp fresh oregano leaves;
------------------------------------------------➤ 1/2 cup (6fl/ oz 180ml) extra-virgin olive oil;
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➤ 1 Tbsp sea salt;
------------------------------------------------➤ 1 Tsp black pepper;
------------------------------------------------➤ 3 Tbsp red wine vinegar;
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