Chimichurri

Recipe courtesy of Bellota Bar de Tapas y Vinos

Ingredients

• 5g seeded mustard
• 10g pickled white onion
• 100g parsley, picked
• 50g basil leaves
• 50g mint leaves
• 20g pickled sweet garlic
• 50g cornichons
• 10g sea salt flakes
• 5g black pepper
• 15g capers, rinsed
• 50ml lime juice
• 300ml pure olive oil

Method

In a liquidiser, place all ingredients and blend until smooth and creamy in texture.

Store in an air tight container with a film of food wrap over the surface of the sauce. Keep in the refrigerator until required, will last a month with a film of plastic wrap over the surface of the sauce.

Use at room temperature.