Basic Chimichurri Sauce/Marinade

Bring the taste of the Pampas to your dinner table! You'll be tucking in like true Gauchos with this Chimichurri sauce on your grilled meats or as a marinade.

Leave in the fridge for a day before serving for a more intense flavour.






















Ingredients

• 1/2 cup (120ml) Olive Oil
• 1/3 cup (80 ml) Jerez Sherry Vinegar
• 1/3 cup (80 ml) Water
• 1 small red onion
• 8 cloves garlic
• 1 red bell pepper
• 1 plum tomato
• Bunch of fresh parsley
• Bunch of fresh oregano
• 1 tbs Paprika (Pimenton Dulce if you have it...)
• 1 tbs Salt
• 1 tsp Pepper
• 2 Bay Leaves
• Additional Olive Oil, Vinegar and Water to cover

Instructions:
1. Pout 1/3 cup olive oil into a mixing bowl.














2. Finely chop the red onion and add to the bowl.













3. Mash the garlic and add to the bowl.






















4. Finely chop the red pepper, parsley and tomato and add to the bowl.































5. Remove the oregano leaves from the stem, finely chop and add to the bowl.






















6. Add the pimenton, salt and pepper.






















7. Grind the bay leaves and add.













8. Mix well, then add the vinegar and water. Mix again.





















9. If the ingredients are not covered by at least 1 cm of liquid, continue to add olive oil, water and vinegar in equal measures until ingredients are covered.





















10. Store covered in the fridge. Keeps for a week. Enjoy on grilled foods, rice or use as a marinade.