Dressing & Sauce,
Ingredients
½ cup olive oil
2 tbsp red wine vinegar
½ cup finely chopped parsley
4 cloves of garlic, finely chopped or minced
2 small red chilies – deseeded or not – depending of choice of heat
¾ tsp dried oregano
1 tbsp Dirty olive brine
flaky salt to taste
Method
1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
2. Chimichurri can be prepared earlier than needed and refrigerated for up to 24 hours.
3. Use to baste meats or add it to your meat to serve.
