Chim chimichurri, chim chimichurri, chim chim cher-oo! Here’s a cor-blimey-guv’nor Mary Poppins inspired recipe for you!
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After the success of our first Mary Poppins-themed recipe (Super-Cauli-Flageo-Listic-Eggs-Pea-Aloo-Docious!) we return again to this classic musical to bring you Chim Chimichurri! Inspired by Chim Chim Cher-ee, which is sung by chimney sweep Bert (played by Dick Van Dyke in the movie) on the rooftops of London.
Chim chim cher-oo!
Good luck will rub off when
I shakes ‘ands with you
Unlike the soot-covered Bert, a chimichurri is a bright and fresh condiment made from herbs! Classically made with parsley and oregano, I’ve tried it with all kinds of herb combinations – including cilantro, basil, and chives! The chimichurri can be made in advance, so it’s super convenient and a really easy to finish off meat or fish without having to make a sauce. So pick your knees up, step in time, and enjoy this chim chimuchurri!
Add fresh parsley, fresh oregano, olive oil, white wine vinegar and garlic paste to a small food processor (I use an attachment on my stick blender) and process until a thick paste has formed.
Taste for seasoning and add salt and pepper if necessary.
Store in the fridge until required. It is absolutely perfect on top of a huge steak!
- Handful of fresh parsley
- Handful of fresh oregano leaves
- 2 tbs olive oil
- 1 tbs white wine vinegar
- 1 tsp garlic paste
- salt and black pepper
- Add everything apart from the salt and black pepper to a small food processor and process until a thick paste has formed.
- Taste for seasoning and add salt and pepper if necessary.
- Store in the fridge until required.