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Chimichurri with pine nuts

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Ingredients for 1 servings:

  • 10 g parsley, flat
  • 10 g basil
  • 5 g garlic, fresh
  • 1 chili pepper(s), red, fresh
  • 1 tbsp pine nuts, toasted
  • 50 ml olive oil
  • 10 ml water
  • 10 ml balsamic vinegar, lighter
  • ½ tsp salt
  • 1 pinch(s) of pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Finely chop the herbs, garlic, toasted pine nuts, and chili. Combine everything in a small bowl with the white balsamic vinegar and water, and season with salt and pepper. Pour in the olive oil and stir thoroughly with a spoon to allow the water and vinegar to blend with the oil, creating a nice emulsion. Let stand for at least half an hour to allow the mixture to infuse.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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