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.

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