There's no better way to celebrate an abundance of fresh parsley than by whipping up a vibrant batch of Chimichurri. This versatile Argentinian sauce is traditionally paired with grilled meats, but it's equally delicious drizzled over a variety of vegetable dishes - try with a whole baked spiced cauliflower! This recipe offers a great way to use up your herbs and add a fresh, zesty touch to your meals all year round. Whether you're grilling in the summer or roasting in the winter, this chimichurri is sure to be a hit!
1 bunch of parsley (flat or curly), chopped
Handful of oregano, finely chopped
1 small onion, finely chopped
1 chilli (red or green), deseeded and finely chopped
2 fat cloves of garlic, finely chopped
5 tbsp rapeseed oil or olive oil
2 tbsp red wine vinegar
Pinch of salt
Instructions:Mix all the dry ingredients (parsley, oregano, onion, chilli, and garlic) together in a bowl.
Slowly add the oil and vinegar to the mixture, stirring well to combine.
Season with a pinch of salt.