Chimichurri

Chimichurri is a sauce more associated with Argentinian barbecued beef but it shouldn't just be limited to that. It's also delicious with grilled vegetables!  

Ingredients

20g flat-leaf parsley, leaves chopped
10g fresh oregano, leaves chopped
2 garlic cloves, finely chopped
2 birds eye chillies, deseeded and finely chopped
6 tbsp good quality rapeseed oil (or olive oil)
2 tbsp red wine vinegar
1 tbsp lemon juice
salt, to taste
pepper, to taste

Method

For best results use a pestle and mortar but you could a blender.

Simply add the herbs into the mortar and bash with the pestle whilst gradually adding the oil. 

Add the garlic and continue to gently blend.

When you reach the desired coarse consistency for the  sauce add the red wine vinegar and lemon juice. Stir in well. 

Add the chillies and season to taste with salt and pepper.