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Chimichurri sauce

Serves Makes 2/3 cup (170mL)

1/2 bunch flat-leaf parsley, coarsely chopped
1/2 bunch coriander, coarsely chopped
1 garlic clove
1/2 teaspoon chilli flakes
2 tablespoons red wine vinegar
2 tablespoons olive oil

Place parsley, coriander, garlic, chilli flakes and vinegar in a small food processor and blitz until finely chopped. Add olive oil and mix through.
Transfer to a tight-fitting jar or container and refrigerate.

Tips

Use as a grilled steak marinade 
As a sauce through cooked pasta 
Spread on crusty baguette bread 
Used as a sauce for grilled meats and fish 
Spoon over vegetables before serving 
Garnish soups before serving 
Mixed into scrambled egg mix 
Drizzled onto corn cobs  
This dressing yields 145g

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