Home
Menu
×

Coriander Chimichurri with Olive Oil

0:15 Easy 12345

Serves 2

3 whole sprigs coriander
1 red long chilli, deseeded
2 small cloves garlic, peeled
2 tsp fish sauce
1 tsp brown sugar
Juice from 1 small lime
2 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity

METHOD

STEP 1

Place all ingredients in a jug and blend with a stick blender until blended to a chunky consistency. Serve with your choice of meat or seafood. It can be made ahead and stored in the fridge for up to 1 day. Remove from the fridge 5 minutes before serving.

Chimichurri is perfect for serving with steak, grilled chicken and seafood.

Recipe by: @wholesomecook
LogoWe use our own and third-party cookies to improve the browsing experience, and offer content and advertising of interest. By continuing browsing we understand that our Cookies Policy is accepted.