Chimichurri Sauce

Chimichurri Sauce
Fresh parsley, tangy vinegar, loaded with garlic and a hint of chilli, this sauce packs some serious flavour and is made in just a few minutes! It’s traditionally served with steak, but it’s delicious with most meats and also roasted veggies or even lightly drizzled over a salad.
Ingredients
1 shallot, peeled & quartered
4-5 cloves garlic, peeled
1 tsp sea salt flakes
+- 100g fresh parsley (with stems)
1 tbsp dried oregano (or 2 tbsp fresh)
¼ tsp dried chilli flakes
125ml extra virgin olive oil
60ml red wine vinegar
Place the shallot, garlic and salt in a food processor. Blitz until roughly chopped.
Add the remaining ingredients and blend to your desired texture.
Store in a sealed container in the fridge for up to a week, though it will lose its vibrant green colour over time, it’s still just as delicious!

[@myrnajay2785]

Sounds good. Love the fresh taste of parsley....and garlic ; )

[@Lucinda666]

Hummmmmmmm, can I use ginger or onion instead garlic?

[@auraballoon]

LOL. Why is there a blender for that minor task?