Chimichurri sauce
Ingredients
- 1 handful of flat-leaf parsley, finely chopped
- ½ tsp dried oregano
- 2 garlic cloves, crushed
- ½ red chilli, deseeded and finely chopped
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- good pinch of salt and pepper
Instructions
- In a bowl, add the finely chopped parsley, oregano, garlic, chilli, oil, red wine vinegar and mix together and season to taste.
- Cover with cling film and refrigerate until you're ready to use.
- If there is any sauce left over, pour into an airtight container and refrigerate for up to one week.