INGREDIENTS

• 40 g flat-leaf parsley
• 20 g cilantro
• 1 small red onion (approx. 60 g)
• 2 cloves of garlic
• 1 red or green chili pepper
• 1 untreated lime
• 1-2 tbsp red wine vinegar
• 1 tsp salt
• ½ tsp cumin powder
• 50-80 ml olive oil

HOW TO MAKE IT

1. Wash and dry the parsley and cilantro. Pluck the leaves from the parsley and remove the hard stems from the cilantro. Place the herbs in the chopper of the ZWILLING ENFINIGY Accessory Set.
2. Peel and quarter the onion. Peel and halve the garlic. Wash and chop the chili with or without the seeds. Place everything in the container. Wash the lime with hot water, dry and grate a little peel, then halve and squeeze the juice directly into the container. Add red wine vinegar, salt and cumin.
3. Close the lid and attach the ZWILLING XTEND Hand Blender. Pulse the hand blender several times to chop the ingredients. Add olive oil in batches and blend to desired consistency. Season to taste.
4. Chimichurri is a great topping for grilled beef steak.

Tip

The base of the herbs should be flat leaf parsley. You can also use oregano, thyme or rosemary instead of cilantro.

Info

The ZWILLING Xtend Hand Blender offers maximum flexibility because it is cordless and can be seamlessly combined with the ZWILLING ENFINIGY Accessory Set. This opens up additional applications – whether blending, chopping or whipping – for even more freedom in the kitchen.