Make this classic chimichurri sauce in just 10 minutes for a perfect addition to steak or roast vegetables. 


100g parsley 
10g epazote mix or chilli flakes 
20g pickles and their juice 
10g capers 
10g oregano 
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. 

Serving Suggestions 

Serve over grilled steak or grilled vegetables. 

Useful Equipment 

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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