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Chimichurri sauce
dressings / sauces | serves makes about 250ml
1.Whisk olive oil with the red wine vinegar. Add the remaining ingredients and season to taste with salt and pepper. Mix well, then stand for 2 hours before using. This will keep, refrigerated, for 5 days.
Recipe Andy Harris
Photo Sam Stowell
from Issue 2
ingredients
• 120ml olive oil• 60ml red wine vinegar
• 1 onion, finely chopped
• 2 tomatoes, peeled, deseeded and chopped
• 3 garlic cloves, chopped
• 1 small handful chopped flat-leaf parsley
• 1 tsp dried oregano
• 1 tsp chilli powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 bay leaf , finely chopped