Chimichurri

Method

Finely chop the fresh parsley and oregano, ensuring you preserve the vibrant colour and aromatic oils. Mince the garlic cloves and finely dice the red chilli, removing the seeds if you prefer less heat. Combine the herbs, garlic, and chilli in a bowl, then pour in the extra virgin olive oil and red wine vinegar, stirring well to combine. Season generously with sea salt and black pepper, adjusting to taste. Allow the chimichurri to rest for at least 30 minutes before serving to allow the flavours to meld together. This sauce is best served at room temperature as an accompaniment to grilled meats, particularly beef.