Chimichurri Sauce

 With its roots in Uruguay and Argentina, this sauce is the perfect flavour bomb for your meat or chicken. Even over veggies it's delicious! I'm not claiming mine is authentic, but it does have the authentic ingredients (although I used curly leaf parsley), and the measurements might differ. Mine is a adaptation of "authentic" chimichurri recipes I found on the Web. 

INGREDIENTS

1/2 cup olive oil

2 TBS red wine vinegar (or freshly squeezed lemon juice)

2 garlic cloves, chopped or minced (use more if preferred)

1/4 tsp dried oreganum (use up to 3/4 tsp if preferred)

1 tsp coarse sea salt - level (or 1/2 tsp fine sea salt)

1/2 tsp fine pepper

1/4 tsp red pepper flakes or more (or 1 or 2 chopped fresh chilies if you have)

1/2 cup chopped fresh parsley (flatleaf or curly)

METHOD

Mix everything together in a bowl and leave to stand for as long as possible. Preferably 2 hours, but you can leave it for as short as 20 minutes. The longer it stands the better it gets! 

Enjoy!

*Serve with garlic mashed potatoes and a fresh corn salad (recipe to follow in my blog)