Dean Thompson's kawakawa chimichurri
A Kiwi twist on an Argentinean classic
2 large jars
Serves
15 mins
Prep Time
0 mins
Cook Time
Recipe author
Dean Thompson
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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Ingredients
Chimichurri
35g kawakawa
leaves
1 large red onion
finely diced
1 tsp dried oregano
½ tsp chilli flakes
25g chopped fresh parsley
25g chopped fresh coriander
20g garlic cloves
minced
½ Tbsp salt
1 Tbsp vegetable stock
i
1 Tbsp cracked black pepper
2 Tbsp pomegranate molasses
i
optional
1 Tbsp sugar
¼ cup red wine vinegar
½ cup olive oil
Method
For the chimichurri
1
In a bowl, mix the chopped kawakawa, red onion, oregano, chilli flakes, parsley, coriander, & garlic.
2
Add the salt, vegetable booster, & cracked black pepper.
3
Stir in the pomegranate molasses (if using), sugar, & red wine vinegar.
4
Slowly drizzle in the olive oil while stirring to combine.
5
Alternatively you can put all the ingredients in a blender & blend.
