Rocket & rose harissa chimichurri

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Rocket and rose harissa chimichurri


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


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!


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.




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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