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Chimichurri Sauce

Preparation time: 

This classic Argentinian sauce is typically served with a juicy steak, but equally great with pan fried salmon, for a speedy supper.


1 tablespoon

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. In a blender whizz together the herbs, chilli, onion and garlic until well chopped and combined
    2. Stir in apple cider vinegar, olive oil and smoked paprika, season to taste with salt and pepper.
    3. Slather over meat and fish, or store in the fridge for later.

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