Chimichurri

Vegetarian

A silky, flavour-packed condiment to serve over pasta, grilled meats, or vegetables or to add to a salad dressing—basically, just drizzle this over everything and anything.

Directions

'Hero Herb': Parsley & Coriander

  1. Combine all of the ingredients in a small mixing bowl and let it sit for 10 minutes. The flavours will strengthen and develop over the 10 minutes.

  2. Taste and adjust seasonings to suit your palate.
    Chimichurri will keep for 2-3 weeks in the fridge.

  • Tips and Tricks
    Notes from Sulyn: Use this recipe as a blueprint - feel free to experiment with other spare herbs that you have. I've successfully used chervil, dill, tarragon, chives, and basil. I've also substituted just a tiny amount of rosemary for the oregano.
  • We love leftovers
    Saving coriander roots: Instead of discarding coriander roots, squirrel them away in a container in the freezer for when you have time to make a brilliant green Thai curry paste!
Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

Vegetarian

A silky, flavour-packed condiment to serve over pasta, grilled meats, or vegetables or to add to a salad dressing—basically, just drizzle this over everything and anything.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Directions

'Hero Herb': Parsley & Coriander

  1. Combine all of the ingredients in a small mixing bowl and let it sit for 10 minutes. The flavours will strengthen and develop over the 10 minutes.

  2. Taste and adjust seasonings to suit your palate.
    Chimichurri will keep for 2-3 weeks in the fridge.

  • Tips and Tricks
    Notes from Sulyn: Use this recipe as a blueprint - feel free to experiment with other spare herbs that you have. I've successfully used chervil, dill, tarragon, chives, and basil. I've also substituted just a tiny amount of rosemary for the oregano.
  • We love leftovers
    Saving coriander roots: Instead of discarding coriander roots, squirrel them away in a container in the freezer for when you have time to make a brilliant green Thai curry paste!

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