Camelina Chimichurri

Give this chimichurri recipe a go. Traditionally from Argentina and used as a condiment for grilled meats, we think it works well on just about anything off the barbecue. 

 

It’s also a fantastic way of getting all of the benefits of our camelina oil while enjoying a delicious meal.

 

 

Ingredients:

Camelina Oil - 5 tbsp

Red Wine Vinegar - 1 tbsp

Fresh Flat Leaf Parsley - 20g roughly chopped

Garlic - 1 clove crushed or finely chopped

Chilli Flakes - 1 pinch

Dried Oregano - 1 pinch

Salt - 2 pinches

Cracked Black Pepper - 1 pinch

Jar (with lid)

 

Method:

1. Into your jar, combine the; Red Wine Vinegar, Garlic, Chilli Flakes, Dried Oregano, Salt and Cracked Black Pepper. Seal the jar and give it a shake to mix.
2. Next add your Camelina Oil to the jar. Seal the jar and give it another shake.
3. Finally, add your Fresh Flat Leaf Parsley. Seal the jar and give it one last shake to mix.
4. And you're done, just pop it in the fridge overnight to let the flavours mellow and enjoy the following day.