Chimichurri – It can be used to baste meat whilst cooking or for me an epic topping to any meat you serve.
Start with a little of the strongest ingredients (like garlic, salt & chilli), then slowly adding more until reaching your desired taste.
½ cup olive oil
2 tbsp red wine vinegar
½ cup finely chopped parsley
4 cloves of garlic, finely chopped or minced
2 small red chilies – deseeded or not – depending of choice of heat
¾ tsp dried oregano
1 tbsp Dirty Int. Olive Brine
flaky salt to taste
1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
2. Chimichurri can be prepared earlier than needed and refrigerated for up to 24 hours.