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Chimichurri Sauce
Preparation : 5 min
Cooking : 0 min
Total time : 5 min Rest : 0 min
4 people
25 g of carrot tops
10 g of coriander (including stalks)
115 ml of olive oil
60 ml of red wine vinegar
0.5 tsp of dried oregano
0.5 tsp of ground cumin
1 pinch of chilli flakes
0.5 tsp of salt
3 garlic cloves
Associated products
RECIPE STEPS
1Using the Micro Machine place the oregano, carrot tops and garlic in the bowl then blitz briefly to chop up roughly.
- 25 g of carrot tops
- 0.5 tsp of dried oregano
- 3 garlic cloves
2Add the remaining ingredients and briefly process to form a chunky sauce – you want to retain some texture.
- 10 g of coriander (including stalks)
- 115 ml of olive oil
- 60 ml of red wine vinegar
- 0.5 tsp of ground cumin
- 1 pinch of chilli flakes
- 0.5 tsp of salt
3Use immediately or store in the fridge for 2 days. You can also freeze this for up to 1 month.
Recipes submitted by consumers are not tested by Magimix.
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