The first time I tried a chimichurri sauce was at Via Sete in Rio, Brazil during our honeymoon and I quickly fell in love with the garlicky, herby oil that enhanced the flavour of my steak.
To give this traditional sauce a more indian twist I have replaced the traditional parsley with coriander instead and it works great, especially with marinated meats really bringing out the spices in them. vIt goes great with chicken, steak, fish and lamb, perfect for summer BBQ's.
The best part is it is really quick to whizz together in a food processor and can be kept in the fridge in an air tight container for up to one week.
Ingredients1/2 Red Onion
3 Garlic Cloves
2 Spring Onions
2 Green Chillies
1 Large Handful Coriander
3 Tbsp. White Wine Vinegar
4 Tbsp. Olive Oil
Salt and Black Pepper
Whizz all of above together in a food processor, check for seasoning and enjoy straightaway or store for up to a week in the refrigerator.