In some bizarre twist of nature, my rocket patch not only overwintered and sprang back to life, but in the warmer spring days and longer light, burst forth into large leaves and flowers this Easter.
I decided to try a version of Chimichurri using some of the larger leaves to go on our braai (BBQ) tonight and was very pleased with the result.
This ‘recipe’ requires some understanding of preparing food, because there are no exact timings or amounts.
Pick or collect produce, add to food processor, whizz up.
Enjoy!
Rocket Chimichurri /Arugula Chimichurri
Prep time
Cook time
Total time
Author: Keeper of the Kitchen
Serves: ½ cup
Ingredients
- Handful rocket
- Handful parsley
- Few leaves of mint
- 1 garlic clove
- ¼ cup olive oil
- 2 tablespoons red or white wine vinegar or fruit vinegar if you have some. I used plum vinegar
- Salt, pepper and if you're so inclined, chillis to season
Instructions
- Add all the ingredients to a food processor and blend till finely chopped and blended.
- Serve with meat or vegetarian alternatives.
