Parsley, Garlic & Chilli Dressing

I have adjusted Norka Mella Muñoz’s chimichurri recipe with the addition of a saltwater brine and a few cloves of garlic. You can use kawakawa in the recipe for a hit of pepperiness. It pairs well with grilled meats and breads.

View the recipe collection here

Instructions

1.	In a small pot, bring the salt and 1 cup of water to a boil.
2.	Remove from the heat and leave to cool to room temperature.
3.	Place all the ingredients and the brine into a food processor.
4.	Blend until coarse, crunchy and textured.
5.	Taste and adjust as required, balancing the acidity, spice, and seasoning.
6.	Transfer into a glass jar and store in the fridge until needed.