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 |
