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Ingredients
1 jar(s)
Chimichurri
- 100 g fresh coriander, leaves and stems
- 100 g parsley leaf, fresh
- 20 g garlic cloves
- 50 g jalapeño chilli
- 2 shallot, peeled
- 100 g red wine vinegar
- 250 g olive oil
- 5 g fresh mint
- 5 g salt
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6
6min
Preparation 6minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 31
-
5
Recipe's preparation
- Weigh curly parsley Coriander leaves and stems garlic Jalapeños shallots red wine vinegar mint and salt into the bowl
- Blend 15 sec/speed 8"Blend"
- Add olive oil and blend 30 sec/speed 4"Blend"
- Adjust seasoning and reblend15 sec/speed 4"Blend"
Method
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
Tip
Add whatever herbs you want. Don't blend for too long, you will lose the colour!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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