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
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
CHIMICHURRI
by ASHLEY RANDALL from GJELINA
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.
MORE RECIPES
by ASHLEY RANDALL from GJELINA
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.
MORE RECIPES