In the Kitchen - Chimichurri

Got something to say to this podcast? Send a voicemail, and you might hear yourself on the next episode! Join me while I make a lovely, healthy parsley chimichurri. This versatile mix can be used in a variety of ways, from marinade to sandwich filler or to use as a dip. It is so tasty. And because it derives from South America it needs to pack a little heat! This basic version is made with fresh parsley, oregano, garlic, chili, olive oil & white wine vinegar. (If possible to be made with all fresh ingredients, unfortunately today I had to use dried oregano). It is, however, one of those dishes which can be added to and altered to your taste or with whatever you have in the kitchen. A red version is made by adding roasted red peppers which gives it a sweeter flavour.