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Kombucha chimichurri
Makes 300ml Sauces and accompaniments
Ingredients
- 1 bunch parsley, finely chopped
- 1 bunch coriander, finely chopped
- 1 shallot, finely diced
- 2 mint sprigs
- 1 red chilli, finely chopped
- 200ml olive oil
- 100ml kombucha vinegar or 60ml apple cider vinegar
- 1 garlic clove, crushed
- zest 1 lemon
- 1tsp clear honey
- ½tsp sea salt
Method
Combine all the ingredients in a bowl and leave to rest for 5 minutes before using. Store in the fridge in a clean jar or container for up to 1 week.
Serving suggestion: sizzling courgettes with tzatziki.
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