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Argentinean chumichurri sauce

Chimichurri sauce


 Small bunch of fresh flat leaf parsley, finely chopped
½ bunch of fresh oregano, finely chopped
1 large garlic clove or 2 small ones, finely chopped
1 small shallot, finely chopped
1 red chilli, finely diced, sedes removed
A pinch of aji molido (or dried chilli flakes) if you like to have it a bit spicy or a pinch of spicy paprika
2 tbsp of red wine vinegar
The juice of half a lemon
100ml Olive oil
Salt and pepper, to taste


Combine all the ingredients in a bowl and mix well. Taste and adjust seasoning.

It will keep for 2 days in the fridge

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