Chimichurri dressing is a delicious and fresh condiment to serve on so many of your homegrown meals. I adapt this sauce regularly using different herbs or greens such as Radish or Carrot tops! Drizzle this dressing over your roasted Radish or veggies for a zero-waste meal. See notes for some of the swaps I often use. This sauce is so fresh and zingy which is great to serve over foods that are rich or creamy to give them a fresh kick!
Chimichurri Dressing
This vibrant green dressing is packed full of flavour and is a delicious way to add a fresh zing to your meals.
Ingredients
- 1 cup Parsley*
- 1 1/2 TBSP lemon juice
- 1 TBSP Red Wine Vinegar
- 1/4 cup Olive Oil
- 1/2 cup Fennel Fronds*
- 1 tsp Sugar
- 2-3 Garlic Cloves
- Sea salt flakes to season
- Fresh Red Chilli or 1/4 tsp chilli flakes
Instructions
- Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
- Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
- Drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts, and edible flowers.
Notes
* Swap Parsley or Fennel fronds for Radish tops, Carrot tops, Corriander, or a mix.
There may be a little extra sauce than needed so you can keep it in the refrigerator to use within a few days or freeze it in ice cubes to use in cooking.
