I bought a whole bunch of parsley at the clearance corner at the supermarket and looked up ways to use it all. Chimichurri was a great choice! This paste with origins from Argentina Is zesty, herby, garlicky, spicy, greatness. No cooking needed. I mixed in some Borlotti beans and poured all of it over couscous for a satisfying meal. Borlotti beans grow easily in Malaysia, and you can spot them frequently in their beautiful pink-streaked pods at the local market. They cook quickly: 15 minutes in boiling water and no pre-soaking needed. They look a little boring after cooking, but a quarter of its weight consists of protein, so I’m not one to complain!

The Chimichurri recipe I referred to online required an obscene amount of oil. One and a half cups of it to be exact. Like NO WAY. So I’ve created a healthier version here. Perfect in salads, as a sandwich spread and as a dip. Happy nomnomming!

CHIMICHURRI
INGREDIENTS:
🌱1 cup parsley, loosely packed (approx. 50g)
🌱3 cloves garlic
🌱1/2 tsp salt
🌱1-2 birds eye chili (cili padi)
🌱1/4 cup olive oil
🌱1/4 cup drinking water
🌱1 1/2 tbsp apple cider vinegar / fresh lime juice
🌱 1 tsp dried oregano
🌱 Ground black pepper to taste

METHOD:
Finely chop parsley, garlic and chili.
Place all ingredients into a food chopper or wet mill attachment for a blending alliance.
Whizz together until it becomes a chunky but evenly combined paste.
Serve immediately or keep refrigerated for up to 3 days.