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Chimichurri Sauce

I adore this zingy herby sauce! When I buy big bunches of seasonal herbs, I tend to prepare it there and then.  It will keep for a good 3 weeks as long as  it’s covered with olive oil.

Don’t hesitate to mix up your herbs depending on what’s available – parsley, coriander, basil, chervil – it’s all great.

And then it’s ready for me to jazz up lots of dishes – as a marinade to fish, prawn, tofu or chicken, as it is mixed with pasta (have you tried lentil pasta? Delicious and keeps its shape). I may  or may not mix in some soaked cashew nuts and / or some parmesan for this.

Added to a simple vinaigrette or houmous or a soup, it’s a really easy way to make sure you eat something extra fresh even when you lack time.


  • 1 bunch each of parsley / coriander or other herbs in season
  • ½ diced onion
  • 3 garlic cloves (optional)
  • 4 Tbsp apple cider vinegar
  • ¼ tsp each of salt and pepper
  • ½ mug of olive oil

Blend all the ingredients together in a mixer.  Halfway through, scrape the sides of the bowl.

Keep in a jar, well covered in olive oil for up to 20 days.

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