Chimichurri recipe

  • 100 ml olive oil
  • 4 clove of garlic (pressed / finely diced)
  • half a white union diced finely
  • 1 chili pepper chopped finely without seeds, or …. if you like spicy, keep them in)
  • 3 tablespoons of red vinaigrette
  • 2 tablespoons of fresh oregano
  • 10 grams of fresh parsly
  • salt and pepper to taste

mix it up and cool it down in the fridge. Best served chilled, but fresh (and not toooo finely chopped)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s