Thanks to Steve in Filey for his Chimichurri recipe:
Quick and easy way to make 2 chimichurri recipes at the same time.
Flat Leaf Parsley: 1 Bag of a handful
Corriander: 1 Bag or a handful
Mint: 2 x Bag or a large handful of mint leaves
Basil: 2 x Bag or a handful
Lemon: Juice of 1 whole lemon
Garlic: 3 big cloves
Red Chilli: 3 (add more if you like it spicy)
Jar of roasted red peppers
Red wine Vinegar: 2 x tablespoon
Olive Oil: At least 100ml, but you might need more to get a smoother consistency
Salt / White Pepper (season to taste)
The best thing about this recipe is that you can just throw everything into the food processor.
Herbs: Cut off the ends of the stem of the Corriander, Parsely and Basil, and then add to the food processor. Then pick the leaves from the mint and add this as well – don’t add the stems as this will make it takes “woody”.
Garlic: Peel the garlic cloves and add them to the food processor
Chilli: Cut the top off and add whole to the food processor
Now add the juice of a lemon and the red wine vinegar and then blitz to a paste.
Now you have a paste it’s time to add the olive oil. It’s best to keep it blitzing and gradually pour in the oil until you see it form a loose consistency.
Now season with salt and white pepper to taste.
If you want to add another dimension, take half of the green chimichurri you have just made and just add roasted red peppers (you can even add some more chillis and red wine vinegar if you like it spicier with more of a pickle flavour).
Tip: It gets better over time, so you can store it in the fridge in a sealed container – if it starts to go dry, you can refresh with some more olive oil, making it a great accompaniment with meat, veg or fish!