INGREDIENTS:
- 5 medium-sized carrots
- 1 cup fresh parsley
- ½ cup fresh basil leaves
- ¼ cup chopped fresh spring onions
- 3 large garlic cloves, roughly chopped
- ¼ cup white vinegar
- ⅔ cup neutral vegetable oil
- 4 tablespoons of crushed red chilli pepper flakes (reduce the amount if you prefer it less spicy)
- Salt to taste
INSTRUCTIONS:
- Place the fresh parsley, basil, spring onions, garlic, vinegar, oil, and crushed red chilli pepper flakes in the bowl of a food processor or a blender and process until you get a thick paste.
- Add salt to taste.
- Bring a large pot of water to boil.
- Peel carrots and shred carrots into noodles with a julienne peeler or spiralizer.
- Blanch carrot noodles in boiling water for 1-2 minutes until soft and cooked.
- Mix carrot noodles with the spicy chimichurri sauce, divide equally into two bowls, and garnish with a sprig of parsley and a bit more of crushed red chilli pepper flakes.
Source: Dish by Dish
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