Chimichurri by Jeramiah
Jeremiah JonesIngredients:
Makes: 1 Litre Approx
- 2 bunches Italian parsley
- 2 bunches coriander, roots removed
- 1 bunch basil, leaves picked
- 1 bunch oregano, leaves picked
- 1 bunch tarragon, leaves picked
- 3 shallots, diced
- 2-3 red chillies, roughly chopped
- 5-6 garlic cloves, peeled
- 150ml white wine vinegar
- 60ml lemon juice
- 200ml extra virgin olive oil
- White pepper, to taste
- Caster sugar, to taste
- Sea Salt, to taste
Method:
- Chop a portion of each of the herbs by hand, and 1 of the shallots. Combine in a large bowl and set aside.
- Place remaining ingredients in a food processor and blitz, slowly adding in the olive oil to emulsify everything. Season to taste with pepper, sugar and sea salt and mix to combine. Transfer to the bowl with the hand chopped ingredients and mix together. Adjust seasoning to taste if required. Store in an airtight jar or container and refrigerate for up to 3 weeks.
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