CHIMICHURRI

with ASHLEY RANDALL from Gjelina 

INGREDIENTS

– bunch of Italian parsley chopped

– bunch of fresh cilantro chopped

– half a shallot minced

– 1-2 bulbs of garlic minced

– 8 shakes of red pepper flakes

– 10 shakes of oregano

– 9 shakes of paprika

– 3/4 cups of olive oil

– 2 pinches of salt

 

 

COMBINE all in a bowl stirring and tasting as you add the spices. Keep in the fridge for a week and all your meals will be at least 30% more tasty. I put it on everything; eggs, steak, fish, potatoes – you name it.