Chimichurri Sauce

An essential part of Argentinian cuisine, Chimichurri Sauce is fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!

(Thanks to Nagi from Recipe Tin Eats. She is bloody amazing. Here is her recipe for Chimichurri. I have made this countless times and it’s a winner)!

Execution: Easy
Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:

• 1 cup parsley leaves , tightly packed

• 1 tbsp oregano leaves , tightly packed (still lovely without)

• 4 garlic cloves , minced

• 0 - 2 tsp red pepper flakes (optional - adjust to taste)

• 1/4 cup (65 ml) red wine vinegar

• 1/2 tsp salt

• Black pepper

• 1/2 cup (125 ml) extra virgin olive oil

How to Prepare:

Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed. Alternatively chop parsley by hand.

Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!

Store in an airtight container in the refrigerator and use within 3 days. Makes 3/4 cup.