For the Chimichurri
2 cups of Soya Canola Oil (250ml)
1 bunch of chopped parsley
2 pieces of chopped allspice (40g)
3 cloves of crushed and chopped garlic (30g)
4 tablespoons dried oregano
2 tablespoons lemon juice (30ml)
1 piece of lemon zest
1 unit of red onion (200g)
Black pepper to taste
Refined salt to taste
1 tablespoon of white vinegar (15ml)
Calabrian pepper
Calabrian pepper to taste
Preparation:
Wash, dry and finely chop the parsley. Cut the chili into small cubes without the seeds. Mash and finely chop the garlic. Remove the zest from the lemon and then squeeze to remove its juice.
Finishing:
In a container, add all the ingredients, mixing with a spoon. Leave in the fridge for 12 hours before using.
Tips: the sauce can be stored in a closed jar in the fridge for 10 days. As the days go by, the flavor will become more intense and tasty.
The sauce can be stored in a closed jar in the fridge for 10 days.
