Chimichurri with Pine Nuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 g parsley, smooth
- 10 g basil
- 5 g arlic, fresher
- 1 chilli pepper (s), red, fresh
- 1 tablespoon pine nuts, roasted
- 50 ml olive oil
- 10 ml water
- 10 ml balsamic vinegar, lighter
- 0.5 teaspoon ½ salt
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the herbs, garlic, roasted pine nuts and chilli. Put everything together with the white balsamic vinegar and the water in a small bowl and season with salt and pepper. Pour olive oil on the mixture and stir well with a spoon so that the water and vinegar combine with the oil and create a nice emulsion.
- Let everything stand for at least half an hour so that the mixture can permeate.
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