Parsley Chimichurri

Parsley Chimichurri

A delicious easy relish to make with excess parsley!

The Recipe
Serves 100 g


  • 100 g fresh parsley with stalks, washed well and dried, roughly chopped
  • juice of half lemon
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 tbsp olive oil


  • Place the parsley with lemon juice and olive oil in a mixer and pulse until you achieve a coarse paste like consistency
  • Place in an air tight jar and in the fridge
  • Shelf life stays until 5 days

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