Parsley ChimichurriMarinade
Serves
10
Time
10 Mins
Allergens
Sulphur dioxide
Ingredients
- 1 Handful of parsley, chopped
- 8 Cloves garlic, minced
- 175ml Olive oil
- 4 tbsp White wine vinegar
- 3 tbsp Lemon juice
- Lo salt, pinch
- Ground black pepper, pinch
- Ground cayenne pepper, pinch to taste
Method
- In a blender or food processor, combine all ingredients.
- Mix well, but do not purée.
- This can be served on the flavour zone and added to pasta, salads or grilled meats as a zingy accompaniment.
