Chimichurri Sauce

This classic Argentinian sauce is typically served with a juicy steak, but equally great with pan fried salmon, for a speedy supper.

MAKES A JAR

30g parsley

30g coriander

1 tablespoon oregano leaves

1 green chilli

1/4 small onion or 1/2 shallot

1 small garlic clove

2–3 tablespoons apple cider vinegar

5–6 tablespoons olive oil

1 teaspoon smoked paprika

salt & pepper

In a blender whizz together the herbs, chilli, onion and garlic until well chopped and combined

Stir in apple cider vinegar, olive oil and smoked paprika, season to taste with salt and pepper.

Slather over meat and fish, or store in the fridge for later.