Chimichurri is a really fresh salsa used as either a marinade for beef or a side sauce for a roast or steak. If you’re someone who likes a bit of heat, ignore the quantity of chilli and add as much as you’d like to taste.
And for those who love a little coriander, you may like to add a little with your parsley.
For this recipe, you’ll need a chefs knife, chopping board, measuring cups, and a food processor.
1 cup of fresh parsley
2 sprigs of fresh oregano
4 garlic cloves
1 red onion
1 red chilli
1/2 cup olive oil
1/4 cup red wine vinegar
Step 1: Slice the ends of the stalks off the parsley and pick the oregano off the stalk.
Step 2: Remove the skin from the garlic cloves and the ends from the chilli.
Step 3: Add everything to a blender, season with salt and pepper, and blend to a smooth paste.
Step 4: Store in an airtight container in the fridge for up to 1 week.