Chimichurri Sauce August 6, 2016 by Fiona Maclean Chimichurri Sauce Print recipe Print with main photo Print text only Serves 8 Prep time 10 minutes Dietary Gluten Free, Vegan, Vegetarian asdasdasdasd Condiment Misc Pre-preparable, Serve Cold Ingredients 1 bunch Fresh flat leaved parsley 1/2 bunch Coriander 1 teaspoon Oregano 2 cloves Garlic 1 red chilli (seeds removed, unless you love heat!) 1 lemon 50ml Olive oil (you may need a little more) 1 teaspoon Fleur de Sel Directions Step 1 Peel the garlic cloves Step 2 Roughly chop the herbs, chilli and garlic Step 3 put herbs, garlic, chilli and garlic in the food processor and blitz till you have a kind of very rough porridge Step 4 squeeze in the lemon and blitz again briefly Step 5 Add half the olive oil and blitz again. You want something with the consistency of lumpy double cream. Depending on the volume of herbs you use, adjust the olive oil accordingly Step 6 Taste and add salt as necessary. Step 7 Leave for at least half an hour to allow the flavours to meld. If you are not using it immediately pop in the fridge. But, bring to room temperature before you serve.