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Chimichurri sauce
- 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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