Rocket & rose harissa chimichurri
Ingredients
Makes 1 small jar
- 60g rocket, washed
- 1 large handful oregano leaves
- 1 heaped teaspoon rose harissa
- 1 small clove of garlic, peeled
- 2 handfuls of mixed nuts
- 6 tablespoons rapeseed oil
- 2 tablespoons white wine vinegar
- 2 pinches Maldon sea salt
- 1 teaspoon lemon juice
You will need a food processor
Timings
Prep time: 3 minutes
Cooking time: 0 minutes
Total time: 3 minutes
Rocket & rose harissa chimichurri
Some food just needs a pep-me-up. And this deliciously versatlie chimichurri can do just that. Light, fresh and full of interest and flavour, it takes minutes to make and can go with everything… from seared scallops to steaks, from cheese on toast to a sauce for Puy lentils, from baked salmon to mozzarella and tomato salad… you need this chimichurri in your life!
Method
Place all of the ingredients into a food processor and blitz to a course paste.
Decanter to a jar.
Use as soon as possible. This chimichurri will keep in the fridge for up to 3 days, but it’s best when it’s first made.
Enjoy!
DOWNLOAD OR PRINT RECIPE HERE.
If you or someone you are cooking for have a nut allergy, replace the mixed nuts with half pumpkin seeds and half sunflower seeds for a delicious alternative.”
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