Enjoy a hot new take on a classic favourite with our Smoked Kelp Chimichurri.
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½ cup chopped parsley - flat-leaf parsley
1 tablespoon chopped mint
4 cloves garlic - chopped
1 shallot - chopped
2 teaspoon smoked kelp seasoning
1 small red chilli - seeded and diced
4 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon fresh ground black pepper
⅔ cup good-quality extra-virgin olive oil
Prep time: 8 minutes Cook time: 0 minutes
Add the chopped parsley, garlic, shallot, oregano, red chilli (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Pulse until finely minced (do not turn it into a thick paste from over-processing). Alternatively you can just finely hand chopped ingredients.
Transfer to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes if time allows before using.