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<p>Using fresh plum concentrate in chimichurri keeps the herbs from oxidizing, improving the appearance of the classic condiment.</p>
<p>Using fresh plum concentrate in chimichurri keeps the herbs from oxidizing, improving the appearance of the classic condiment.</p>
Ingredients

    4 garlic cloves, coarsely chopped
    40 g / 2 cups flat-leaf parsley leaves
    20 g / 1 cup cilantro sprigs
    3/4 teaspoon dried chile flakes
    1/4 teaspoon dried oregano
    15 ml / 1 tablespoon red wine vinegar
    7.5 ml / 1 1/2 teaspoons Fresh Plum Concentrate
    1 g / 1/2 teaspoon salt
    113 ml / 1/2 cup olive oil

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Instructions

    In a food processor, process the garlic briefly. Add the parsley, cilantro, chile flakes, oregano, concentrate, red-wine vinegar and salt and pulse or crush until coarsely blended.

    As the processor runs, drizzle in the olive oil. Add the parsley and pulse a few more times until combined. Taste, adding salt if necessary.

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