Chimichurri is a traditional condiment hailing from Argentina and Uraguay, a favourite alongside grilled meats at any Argentinian BBQ! Here, we combine this traditional South American dish, with a native Australian ingredient, the Tasmanian pepperberry. Although pepperberries don't taste like regular pepper, they are a great substitute - a woody flavour with hints of cinnamon. For those who don't have access to Tasmanian pepperberry, simply use cracked black pepper instead.
1 cup flat-leaf parsley leaves
1/2 cup coriander leaves
2 tbs dried or fresh oregano
1/4 cup garlic infused olive oil
2-3 tbs red wine vinegar
1/2 tsp ground pepperberry*
2 tsp lemon peel, grated finely (optional)
Combine parsley, coriander and oregano in a food processor or bullet. Pulse until the herbs are minced. If you don't have a food processor, finely chop all of the herbs. Place into a small sized bowl.
Stir in both olive oils, red wine vinegar, pepperberry, salt, and the lemon peel, if using. Serve immediately or refrigerate.
Our chimichurri can be stored in the fridge for 1-2 weeks. Freezing will also extend the shelf life - we suggest placing leftover chimichurri into ice cubes, so that you have individual portions ready to go for your next BBQ!
*For those who don't have access to Tasmanian pepperberry, simply use cracked black pepper instead.
|Nutrition Information (per serve)
|926 Kj / 221 cal