Traditionally served with steak, Chimichurri sauce is also great with chicken and fish. For a real flavour punch try it on grilled chorizo sausages. Makes 1 – 1.5 cups.
Ingredients
- 1 bunch flat leaf parsley
- 3 cloves of garlic
- 1/2 red onion
- 2 tsp dried oregano
- 1/2 tsp dried chilli flakes
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
Method
- Mix all ingredients in a food processor until smooth.
- Alternatively, chop as finely as possible and mix well.
The Chimichurri sauce will last for several day so I’d suggest making extra and storing in an air tight container so you can add to another meal during the week.
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