Chimichurri sauce

Preparation time 10 mins

Ingredients

1/4 cup (25g) very finely chopped flat-leaf parsley

1/4 cup (25g) very finely chopped cilantro

1 tsp dried oregano

3-4 cloves of finely minced garlic

1 red chilli, deseeded + finely diced

2 tablespoons red wine vinegar

1/2 cup (115g) extra virgin olive oil

1 tsp flaky sea salt

Black pepper to taste

Mix all together and let marinate for at least an hour before using. It can be stored in a sealed container in the fridge for an extra day or two.