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This is a tangy version of the classic chimichurri recipe. Made with fennel seeds and lime, this chimichurri has a somewhat sharper acidic flavour and the fennel seeds and lime zest add a good dose of aromas.

Makes 1400g.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Vegan

Ingredients

100
g
onion
100
g
celery
80
g
parsley
55
g
oregano
6
g
bay leaf
1
tsp
chilli flakes
10
g
fennel seeds
5
g
thyme, freeze dried
20
g
jalapeño peppers
10
g
garlic
250
g
extra virgin olive oil
10
pieces
lime, juice and zest
as needed
salt and pepper

Scale recipe

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