Parsley
Tabouli
¼ cup burghul wheat - place in a heat-proof bowl, cover with boiling water, stand 20 mins. Drain well.
1 cup parsley
¼ cup mint leaves
1 small onion, chopped
2 tablespoon lemon juice - whizz leaves, juice and onion together
2 teaspoon olive oil
1 tomato, chopped.
Mix all ingredients together, add salt and pepper to taste.
Parsley and walnut pesto
1 cup shelled walnuts
2 cups chopped parsley, about 1 bunch
½ cup grated pecorino or Parmesan cheese
3 garlic cloves, roughly chopped
½ teaspoon salt
½ cup extra virgin olive oil
Whizz all the ingredients except the oil in a food processor. Pulse for a few seconds to combine then scrape down the sides of the bowl and pulse again.
Continue to whizz for about 30 seconds as you drizzle the oil in. Store in the fridge.
Chimichurri (Uruguay and Argentina)
½ cup olive oil
2 tablespoons red wine vinegar
½ cup finely chopped parsley
3-4 garlic cloves, finely chopped or minced
2 small red chillies or 1 medium red chilli, deseeded and finely chopped (abt 1 tblsp)
¾ teaspoon dried oregano
1 level teaspoon salt
Pepper to taste (abt ½ tsp)
Mix all ingredients together in a bowl. Allow to sit in for as long as time permits (preferably more than 2 hours) to release the flavours into the oil.
Can be refrigerated for 24 hours if needed.
Use as a sauce or to baste meats while grilling or barbecuing. Add some chopped walnuts or chopped toasted almonds for some crunch if desired.
Tabouli
¼ cup burghul wheat - place in a heat-proof bowl, cover with boiling water, stand 20 mins. Drain well.
1 cup parsley
¼ cup mint leaves
1 small onion, chopped
2 tablespoon lemon juice - whizz leaves, juice and onion together
2 teaspoon olive oil
1 tomato, chopped.
Mix all ingredients together, add salt and pepper to taste.
Parsley and walnut pesto
1 cup shelled walnuts
2 cups chopped parsley, about 1 bunch
½ cup grated pecorino or Parmesan cheese
3 garlic cloves, roughly chopped
½ teaspoon salt
½ cup extra virgin olive oil
Whizz all the ingredients except the oil in a food processor. Pulse for a few seconds to combine then scrape down the sides of the bowl and pulse again.
Continue to whizz for about 30 seconds as you drizzle the oil in. Store in the fridge.
Chimichurri (Uruguay and Argentina)
½ cup olive oil
2 tablespoons red wine vinegar
½ cup finely chopped parsley
3-4 garlic cloves, finely chopped or minced
2 small red chillies or 1 medium red chilli, deseeded and finely chopped (abt 1 tblsp)
¾ teaspoon dried oregano
1 level teaspoon salt
Pepper to taste (abt ½ tsp)
Mix all ingredients together in a bowl. Allow to sit in for as long as time permits (preferably more than 2 hours) to release the flavours into the oil.
Can be refrigerated for 24 hours if needed.
Use as a sauce or to baste meats while grilling or barbecuing. Add some chopped walnuts or chopped toasted almonds for some crunch if desired.