Recipe // Chimichurri with Charred Greens

Chimichurri is a great accompaniment to meats and vegetables.  It won’t last long and you’ll love to have an extra jar in the fridge to add to meals and snacks. You can make the chimichurri ahead of time if you like, however the charred greens will be more vibrant if you cook them fresh just before serving.

Serves 4


  • 1 bunch of parsley
  • 1 bunch of fresh coriander
  • 1 spring onion
  • 3 tbsp fresh oregano leaves
  • 3 cloves of garlic, peeled
  • 2 tbsp fresh lemon
  • 2 tbsp red wine vinegar
  • 1 red chilli with seeds sea salt flakes to sprinkle
  • ¼ cup high quality olive oil

Charred Greens

  • 400g green beans, trimmed
  • 2 bunches of broccolini
  • 3-4 heads of bok choy, halved
  • 1 tbsp vegetable oil


  1. Add the herbs, onion, garlic, chilli, lemon juice and vinegar into a food processor. Pulse a few times to combine.
  2. Scrape down the sides with a spatula, add salt and slowly pour oil in as the processor is running. You can play with the thickness and add more or less oil as you like. For this recipe I like the herbs to be a little chunky with enough oil to runs nicely over the veg.
  3. When you’re ready to eat, plant the beans and broccolini in hot water for a couple of minutes and then refresh in ice water.  This helps them soften but keep their crunch and intense green colour.
  4. Heat a pan over high heat add oil and veg.
  5. Char the beans, broccolini and bok choy so they cook slightly and char on the edges.
  6. Serve immediately with the chimichurri over the top.

Shop the look

 ~ Recipe Written & Styled by Amelia Wasiliev @amelia_propsandstyling Photography by Luisa Brimble @luisabrimble Homemade Tableware by Melissa Lellouche @melissalellouche Additional props are stylists own and available for hire @amelia_propsandstyling Shot on location @shoot_location ~


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