A sauce, a dip, a salsa? What to call chimmichurra? Of South American descent, this excellent blend of green herbs with a little chilli kick is really good served with fish, seafood (I love it on prawns!) or roast beef. You can use as a marinade, or just serve alongside the cooked meat/fish.
1 Cup Flat Leaf Parsley (leaves and stalks)
1 Cup Fresh Coriander (leaves and stalks)
1 Red Chilli, finely chopped (or a few dried chilli flakes)
1/2 Cup Olive Oil
1 Garlic Clove, chopped
1 and 1/2 Tablespoons Red Wine Vinegar
Place the leaves and stalks in a food processor and whizz until well chopped (you can also do this by hand).
Add other ingredients and mix to combine.