Classic homey dish to remind you of Nona’s cooking.

This is a basic recipe anyone can tackle at home. It’s a delicous topping that can be used for many humble and extravagant dishes such as a Ribeye Steak to a simple sandwich with many of these ingrediants already being in your household.

Serves 2-4 people, for more; double the recipe.

Parsley!

Parsley the most important ingredient! Seems simple right?…..

With parsley its important to acquire a fresh bundle when using it in a chimichurri. Try to stick away from the frozen stuff as it may alter your dish from a sweeter taste to more bitter and leafy. As well, if preparing this dish make sure to buy a larger bundle as it only generates around 1 1/2 cups.

Ingredients

• 1 cup of parsley
• 3-4 garlic cloves depending on your liking
• 1 teaspoon of chilli flakes
• 1/2 a jalapeno if you like it extra spicy
• 1/4 cup of virgin olive oil
• 1-2 tablespoons of red wine vinegar (taste first)
• 1/4 teaspoon of salt (can make it fancier by adding truffle salt)

Preparation

1. Acquire a small dipping bowl, this size will allow your Chimichurri to properly soak in the oil.

2. Start preparing your parsley, first pick the leaves and try your best to leave out as much of the stems as possible, its a daunting but worth it task.

After doing so you should have around 1 cup uncut. You can now chop it very finely so that each leaf is around the size of a quater of your nail.

3. For your garlic, peel it first and if you have one; use a garlic press. No worries if not, grab your kitchen knife and mince it as fine as possible as you dont want to bite into giant chunks of garlic.

4. When purchasing your Jalapeno, first purchase a smaller option so therefore your limiting your food waste as not much is needed.

You will only use half a Jalapeno, which will be minced finely. As this is not technically an authentic option, I only reccomend it if you enjoy a spice kick.

5. Now you will start preperation of your dish, you will encoperate all the herbs and veggies first and give them a quick dry mix to help seperate them before the oil is added.

Once finished, you can add 1/4 a cup of oil, i reccomend to start pouring it in to your liking to make sure its not to much. At the same time add 1 tsp of chilli flakes and 1/4 teaspoon of your salt of choice.

6. Adjust to your liking and enjoy your delicous simple dish!

Tips and Tricks

While it is an easy dish, there are always ways to make it better!

1. Use a flavoured oil to increase flavour in the dish
2. Prepare 2-3 hours in advance to let flavours develop
3. Sometimes the oil can be overbearing, you can use a strainer when transfering it to your food to get rid of the excess oil or tilt your spoon to the side to make sure you drain as much as possible.
4. Mix every now and then to make sure the parsley at the top doesn’t dry out.

See you next week lovely readers!