Dean Thompson's kawakawa chimichurri
A Kiwi twist on an Argentinean classic
Serves
2 large jars
Prep Time
15 mins
Cook Time
0 mins
Ambassador chef Dean Thompson is passionate about New Zealand produce and his kawakawa chimichurri is famous. Served with his pulled beef croquettes and dukkah, we love it at home on steak, in sandwiches with roast lamb or even drizzled over pizzas.
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ShareIngredients
35g kawakawa
leaves1 large red onion
finely diced1 tsp dried oregano
½ tsp chilli flakes
25g chopped fresh parsley
25g chopped fresh coriander
20g garlic cloves
minced½ Tbsp salt
1 Tbsp vegetable stocki
1 Tbsp cracked black pepper
2 Tbsp pomegranate molassesi
optional1 Tbsp sugar
¼ cup red wine vinegar
½ cup olive oil
Method
In a bowl, mix the chopped kawakawa, red onion, oregano, chilli flakes, parsley, coriander, & garlic.
Add the salt, vegetable booster, & cracked black pepper.
Stir in the pomegranate molasses (if using), sugar, & red wine vinegar.
Slowly drizzle in the olive oil while stirring to combine.
Alternatively you can put all the ingredients in a blender & blend.
