I am not too crazy about sauces and condiments but I have such a soft spot for chimichurri. It's packed with flavor, zesty with a little heat. You can simply finely chop the herbs instead of using a pestle and mortar but I prefer a more paste like consistency.

What You'll Need - Makes about a cup

  • 30g Fresh Coriander
  • 10g Fresh Parsley
  • 4 Garlic Cloves
  • 1 Red Chili
  • 1 Lemon
  • 1/4 Cup Olive Oil
  • Salt & Pepper

Prep - 10 Minutes

  • Roughly chop your herbs and chili. You can add more chili if you like more heat.
  • Peel garlic cloves.
  • Place the herbs, garlic and chili in a pestle and mortar. Pound everything together until the garlic is completely crushed and the herbs start forming into a paste
  • Add the juice of the lemon and olive oil and combine
  • Season with salt and pepper
  • Serve with any grilled meat or fish or use as a marinade.