Lifted this recipe last week , will be trying it today with a Muntie Haunch on the BBQ
Ingredients
- 4 garlic cloves, chopped
- 50g flat-leaf parsley leaves
- 65g coriander leaves
- 75ml extra-virgin olive oil (not Tuscan as it’s too bitter for this)
- 75ml cider vinegar
- ¾ tsp smoked paprika
- 1 green chilli, halved and finely chopped
- 4 spring onions, trimmed and finely chopped
Method
- You can make the chimichurri in two different ways.
- The first is to put all the ingredients in a food processor and blitz them using the pulse button until combined, but not completely pulverised, then season to taste.
- Alternatively, you can do it all by hand, which I prefer because I like the sauce to be slightly chunkier.
- To make it by hand, first crush the garlic in a pestle and mortar. Finely chop the parsley and coriander, and mix with the garlic and the remaining ingredients, then season to taste. Keep it covered in the fridge until needed.
