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Now if you don’t know what Chumichurri is thennn you need to go and make this and come back to me and then let’s talk shall me? Growing up with a Southo mum meant we had the BEST BBQ’s.. All the meats were especially picked out, cut, marinated overnight (like mum’s Portuguese chicken) and there was always; and I mean ALWAYS chime on the table to slather onto that meat. The best part is that you can pop it on absolutely anything and if you follow me on IG you will see a regular occurrence of it on my eggs for breakfast. SO in saying that – you will need the following:
1 medium shallot or red onion
1 long red chilli (deseeding is optional)
3-4 cloves of garlic
1/2 cup of red wine vinegar
1 tsp salt
1/2 cup- of fresh coriander
1 cup of fresh flat lead parsley
2 tbsp fresh oregano
3/4 cup olive oil
I love seeing what you cook! Tag me on Instagram @rossanos.casa
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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