Chimichurri

• 100 ml olive oil
• 50 ml white wine vinegar
• 50 ml water
• 1 bunch flat-leaf parsley, chopped
• 1 medium onion, finely chopped
• 4 cloves garlic, finely minced
• Red chile flakes, to taste
• 1 tbsp oregano
• 1 tbsp paprika
• 1 tbsp sea salt flakes
• 1 tsp ground black pepper
• 1 tbsp thyme, finely chopped
• 1 tsp lemon juice
• 1 tsp bay leaf, small flakes
• 1 tbsp coriander, finely chopped
• ½ green bell pepper, seeded and finely chopped

Ingredients for 2 servings (450 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine all the ingredients except the oil, vinegar and water in a large bowl and mix together well, ensuring all the herbs and spices (especially the salt) are distributed evenly.

2. 2

   Allow to rest for 30 minutes.

3. 3

   Bring the vinegar and water to the boil, add to the other ingredients and mix well. This helps to soften the taste of the onion and garlic.

   Stovetop
4. 4

   Allow to rest for 30 minutes.

5. 5

   Add the oil and mix well. If the liquid part doesn't cover the ingredients add oil water and vinegar in a 2:1:1 ratio to cover them.

6. 6

   Transfer to an air-tight container and refrigerate overnight at least, or better, for a few days.

7. 7

   When needed, remove from refrigerator about 30 minutes ahead of time to allow the oil to thin out again. Stir well and serve.