Category
Sauce
Servings
2
Prep Time
5 minutes
Cook Time
20 minutes
Author:
Jack Joseph
Use up those spare spuds and create a dip with a kick.
Chimichurri is an Argentinean 'Pesto'. The oil based sauce is great on anything providing you like your spices and work well as a topping for cut steak.
We are always finding spare spuds in the kitchen and not being one for wasting food, here is what we created.
Ingredients
-
Lots of fresh coriander Finley chopped
-
Whole chilli - Med spice
1 Tbsp Dried or Fresh Oregano
-
One Shallot Finley diced
-
4 garlic cloves chopped and pressed
-
Lots of salt
Directions
Mix in a bowl and cover with oil- enough to form an pesto like consistency. Cover and place in fridge.For the spuds - Cut into 2cm thick wedges mix with 2 tbsps. of veg oil and some ground tandoori masala and cook 30/40 mins in oven.Serve the wedges and spoon the sauce all over.