My love affair with chimichurri began several years ago in Argentina. Since then, we’ve met in various locations, sometimes at my place and sometimes in restaurants, but every time leaving me looking forward to our next encounter…
- 1 cup chopped olives
- 3 cloves garlic, diced
- 1 bunch cilantro, chopped
- Drizzled olive oil until desired consistency
- Chili flakes to taste
- Blend all ingredients in food processor apart from chili flakes and olive oil. Drizzle in olive oil, blending between additions until desired consistency is reached. Add chili flakes until desired spiciness is accomplished.
- Eat with: Meat, fish, poultry, bread, vegetables, vigor.