Chimmichurri

Chimmichurri is an uncooked sauced used both in cooking and as a table condiment for grilled vegetables or meat. It originated in Argentina and comes in green and red versions. This is the green version, which offers a tasty way to use up leftover herbs

Ingredients: (Makes 1 jar)
•    1 garlic clove, skin removed
•    1 chilli, stalk and seeds removed
•    big bunch of fresh herbs (the perfect blend is ½ parsley, 1/4, coriander and ¼ oregano but make the mix according to your taste and what you have available)
•    big splash of olive oil
•    big splash of red wine vinegar
•    juice of one lemon
•    sea salt and black pepper to season

Method:
1. To make blitz the herbs, garlic, and chilli either in a food processor or a pestle and mortar (if you don’t have either of these pieces of equipment then chop very finely by hand). Add the olive oil, the lemon juice, vinegar, salt and pepper, and pulse to combine everything to a sauce consistency.
2. Delicious as a marinade or a condiment.

Food savvy tip: Why not use as a dip to liven up some wilting vegetables such as carrots and peppers?

Recipe provided by Mark Breen of Seasonal Kitchen for #FoodSavvy Norfolk & Suffolk