Chimichurri Sauce
This Argentinian sauce matches perfectly with beef steak
Ingredients
- 30 g flat leaf parsley, roughly chopped
- 30 g coriander, roughly chopped
- 4 sprigs oregano, leaves picked
- 125 mls olive oil
- 45 mls apple cider vinegar
- 1 giant garlic clove, peeled and roughly chopped
- 1 red chilli, seeds, pith and stalk removed
- salt and freshly ground black pepper to season
Method
- Place the parsley, coriander, oregano, oil, vinegar, garlic and chilli into a blender
- Blitz until quite fine
- Season to taste and set aside for at least 30 minutes for the flavours to combine
- Serve at room temperature