Chimichurri

Cooking Time
10
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