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Mint Chimichurri served with Grilled Steak or Fish

Ingredients :

  • 2 cloves garlic, chopped 
  • 1 packet Esk Valley + Wild Fennel Co. mint – cumin – ginger seasoning
  • 1 cup flat leaf parsley 
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil

 

Method:

This is a very simple recipe. Place all ingredients into a pestle and mortar and pound to a course paste. (Can be pulsed lightly in a small blender)

Serve with a grilled steak or fish. Can be kept in the fridge in an airtight jar for a week. 

 

Best paired with: 

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Awatere Valley