Originating in Argentina, this easy to make condiment is bursting with fresh flavours! Chimichurri is perfectly at home on barbequed meats, especially beef. Using DEVIL’S ORCHARD Dark Malt gives it a bit of savoury twist!

TIP:
Prepare 1-2 days in advance to give the flavours a chance to develop. Store in refrigerator up to two weeks.

SERVING SUGGESTION:
Spoon on top of meat after plating. Keep it close at hand on the table!

CREDITS:
Recipe/photo courtesy of Youra Lee

Ingredients

3/4 cup virgin olive oil

1 Tbsp sea salt

1/2 tsp black pepper (rounded)

1 large clove of garlic

1 tsp dried chili flakes

1 Tbsp dried oregano

1/4 cup DEVIL’S ORCHARD Dark Malt vinegar

1.5 – 2 cups fresh flat leaf parsley
(1 bunch chopped very finely by hand)

Method

In a mason jar or similar container with a lid, add:
Garlic muddled in olive oil, salt, pepper; chili flakes,
oregano, and DEVIL’S ORCHARD Dark Malt vinegar.
Lastly, add parsley.

Put the lid on and shake it up!