My little coriander patch has reached maturity and now needs to be pulled up before the early summer heat hits. I’ve been eating a fair bit of it over the last few months but it will bolt to seed soon. I save the seed for growing my next batch of coriander as well to use the seeds as a spice in the kitchen. Before this bolts I’ll be making a batch of my dad’s infamous chimichurri.
Bunch of coriander
Bunch of parsley
Bunch of spring onions
Fresh chopped chillies (to taste)
1 head of garlic, half crushed, other half sliced finely
30 grams dried Italian herbs
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
Extra virgin olive oil
Chop the coriander, parsley, spring onions and chilli finely with a really sharp kitchen knife. Mix together. Mix in the crushed and sliced garlic. Add just enough extra virgin olive oil to cover the mix. Store in a tightly sealed glass container in the fridge.