Green Onion Chimichurri
This fresh, flavor-packed dish is versatile and takes only fifteen minutes to make! For an even stronger flavor, refrigerate your green onion chimichurri for two hours to let the flavors fully marinade. Yum!
Servings 1 cup
Ingredients
- 6 tbsp/90ml olive oil
- ¼ cup/60ml red wine vinegar
- 3 medium/45g green onion
- 1 medium/70g jalapeño
- ½ cup/15g packed parsley leaves
- ¾ cup/20g cilantro leaves and stems
- 4 cloves/20g garlic
- ½ tsp/3g salt
Instructions
- Peel and finely mince the garlic. Chopped the green onions – both white and green portions.
- Slice the top off the jalapeno and mince. For a mild chimichurri, slice out most of the seeds before mincing.
- Give the cilantro a coarse chop.
- Combine everything in a food processor and pulse several times on low until everything is finely chopped, but not blended.
- Taste and add more salt as needed.
- Cover and allow to sit in the fridge for 2 hours for best results. This will give the flavours time to develop.
- Can be stored covered in the fridge for up to 5 days. Allow to warm slightly before serving as the olive oil will solidify when cold.