Chimichurri

Cooking Time
10 Minutes

Portions
8

Ingredients

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•   tsp Country Range Whole Cumin Seeds
• g Cloves Garlic
•   tsp Salt
•   Handful Small Handful Fresh Parsley
•   Handful Small Handful Fresh Coriander
•   tbsp Cider Vinegar
•   tbsp Lime Juice
• g Green Chilli (Roughly Chopped)
• ml Country Range Olive Oil

• 1

  Step 1

  Add the cumin seed, salt and garlic to a pestle and mortar and grind to a rough paste
• 2

  Step 2

  Add the chilli, parsley and coriander
• 3

  Step 3

  Drizzle in the oil and grind until mixed
• 4

  Step 4

  Add the lime juice and cider vinegar and mix through
• 5

  Step 5

  Serve over warm fish, steak, salads or use as a dip for empinadas

Ingredients

• 1 tsp Country Range Whole Cumin Seeds
• 2 g Cloves Garlic
• 0.5 tsp Salt
• 1 Handful Small Handful Fresh Parsley
• 1 Handful Small Handful Fresh Coriander
• 2 tbsp Cider Vinegar
• 1 tbsp Lime Juice
• 0.5 g Green Chilli (Roughly Chopped)
• 75 ml Country Range Olive Oil