Chimichurri-Sauce

50 ml | white vinegar |
150 ml | olive oil |
1 tsp | salt |
1 tsp | |
2 | cloves of garlic |
3 | spring onions |
1 | red chilli |
15 g | coriander |
15 g | parsley |
1 tbsp | dried oregano |
Finely chop the herbs, chilli and onions. Mix all the ingredients together and leave to rest for 30 minutes in a cool place.
Serve with grilled meat, fish or vegetables. Can also be used as a marinade sauce or dip, or eaten with slices of bread. Keeps in the fridge for about a week.
Nutritional information per portion
457 | kcal |
1995 | kJ |
1 | Protein in g |
4.5 | Carbohydrates in g |
50 | Fat in g |