Particularly celebrated in Argentinian cuisine, a chimichurri sauce is bright with herbs, chilli and acidity. It is the perfect foil for the smoke and blistering fat of barbecued meats.
½ a bunch of fresh parsley, finely chopped
2 tbsp good quality dried oregano
1 red chilli, deseeded and very finely diced
1 clove of garlic, finely grated
2 tbsp red wine vinegar
5 tbsp of extra virgin olive oil
- Place the dried oregano and red wine vinegar in a bowl and allow to sit for 5 minutes.
- Then add the chopped parsley, chilli, garlic, and olive oil. Season well with sea salt, stir together, and leave to sit for 10 minutes.
- Taste for seasoning and adjust as necessary.