The Process

When we arrive in the kitchen in the morning, we’re greeted by our delivery of fresh ingredients from the markets including fresh Australian parsley, coriander, garlic and lemons.

We prepare each and every ingredient quickly and efficiently. On one side of the kitchen the team wash and trim fresh Australian grown flat leaf parsley and stems. The other side of the kitchen prepare fresh Australian grown coriander root and leaves.

The garlic is minced and all the ingredients are carefully measured out by weight and adjusted by taste until the right balance is achieved.

Italian extra-virgin olive oil is then heated in a large pan and a generous amount of garlic is gently fried. Just enough premium-quality red chilli flakes are added to give it a small kick of heat. The crushed herbs is added and delightful fragrant mix is then combined with a large dose of fresh lemon juice for zest and vinegar for balance. Salt, crushed black pepper and raw sugar are added. The mix is tasted again and again as it heats and thickens to the right taste and consistency, without comprising the gorgeous emerald colour.

Without delay, the Chimichurri is then bottled, capturing the essence and fragrance of the kitchen.

Heat: Medium

Make it cooler: This can be cooled with yogurt, sour cream, cream cheese, hummus, sour cream and heated with chilli or chilli sauce.