Salads
Basil Chimichurri
A basil-forward chimichurri, sharp with vinegar and lemon — spoon it over chicken, steak, or basically anything off the grill.
Prep
10 min
Rest
the longer, the better
Makes
~200ml (4 servings)
Ingredients
olive oil150 g
fresh basil, finely choppeda handful
fresh parsley, finely choppeda handful
white wine vinegar1 tbsp
garlic, minced2 big cloves
lemon juicejuice of ½ lemon
shallot, finely minced½
salt and pepperto taste
Method
01
Chop basil, parsley and mince the shallot and garlic.
02
Mix everything together in a bowl.
03
Let it sit for a few minutes while you get the chicken (or whatever you're serving it with) going, it only gets better as it sits.
Pearl's note
Keeps in the fridge for a few days, just bring it back to room temperature before serving so the olive oil isn't solid.