Chimichurri

INGREDIENTS

125ml Wignalls Yallo cold pressed rapeseed oil
2 tbs cider vinegar
1/2 cup finely cut parsley
3-4 cloves garlic
1 red chilli, deseeded and finely chopped
3/4 teaspoon dried oregano
1 level teaspoon coarse salt & pepper to taste

Method

Mix all of the 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.

Can be frozen too!