Chimichurri Sauce

This fresh, vibrant sauce is delicious on grilled meats, fish, vegetables, pasta and salads.

1 cup of mild olive oil (not extra virgin) or sunflower oil

¼ cup lemon juice

1 cup fresh parsley

½ cup fresh coriander

6 cloves garlic, crushed

1 tbsp dried oregano

1 tbsp crushed chilli

1 tbsp salt

1.  Add all the ingredients into the bowl of a food processor* and pulse blend until the herbs are well chopped.

2.  Allow to rest for at least an hour, then decant into a glass container and keep refrigerated for up to two weeks. Shake or stir well to blend before use.


*  Alternatively, chop everything very finely and combine.