Author Notes
Velvet colored, sweet tasting chimichurri —vanessa green
Ingredients
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1
beet, peeled and grated
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1 cup
Italian parsley
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3 cloves
garlic, peeled
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1 teaspoon
oregano, dried
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1/2 teaspoon
chili
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1/2 teaspoon
sea salt
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1 cup
extra virgin olive oil
Directions
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Add all ingredients to food processor, whizz and serve. Great with steak, or just as a dip
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