- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
Elevate your barbecue dishes with this quick basil and chilli chimichurri.
- Makes1, 3/4 cup (185ml)
- Prep time5 minutes
Ingredients
- 3/4 cup basil leaves
- 1/2 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 2 tbs oregano leaves
- 1 tbs rosemary leaves
- 1 tsp dried chilli flakes
- 2 garlic cloves, crushed
- 1/2 tsp salt
- 1/4 cup (60ml) olive oil
- 2 tbs red wine vinegar
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the basil, mint, parsley, oregano, rosemary, chilli, garlic and salt in a mortar and pound with a pestle until well crushed. (Alternatively, place in a food processor and process until finely chopped.) Add the oil and vinegar (you can use sherry vinegar as an alternative) and stir until well combined. Season.
Basil and chilli chimichurri
- Makes1, 3/4 cup (185ml)
- Prep time5 minutes
Ingredients
- 3/4 cup basil leaves
- 1/2 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 2 tbs oregano leaves
- 1 tbs rosemary leaves
- 1 tsp dried chilli flakes
- 2 garlic cloves, crushed
- 1/2 tsp salt
- 1/4 cup (60ml) olive oil
- 2 tbs red wine vinegar
Description
Elevate your barbecue dishes with this quick basil and chilli chimichurri.
Method
Step 1
Place the basil, mint, parsley, oregano, rosemary, chilli, garlic and salt in a mortar and pound with a pestle until well crushed. (Alternatively, place in a food processor and process until finely chopped.) Add the oil and vinegar (you can use sherry vinegar as an alternative) and stir until well combined. Season.