Make this classic chimichurri sauce in just 10 minutes for a perfect addition to steak or roast vegetables.
10g epazote mix or chilli flakes
20g pickles and their juice
10ml white wine vinegar
10ml olive oil
1) Finely chop the parsley and add to a bowl
2) Add the epazote mix (chilli flakes) oregano, capers and pickles (and their juice) to the bowl
3) Add the olive oil and vinegar and then mix with a stick blender (If you don't have a blender, then you can roughly chop the mix)
Add 2 garlic cloves for an extra kick.
Leave out the chilli if you don't want the spice.
Grated lemon zest works well in the mix and lemon juice is a great alternative to vinegar.
Serve over grilled steak or grilled vegetables.
A stick blender is great for this dish and will help with other marinades and salsas you make in the future
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