Traditionally, this Argentinian cold sauce is used as a dressing or marinade for steak, but works brilliantly on red peppers and cold rice salads.
30g fresh parsley
30g fresh coriander
1 teaspoon of dried oregano
1 garlic clove, crushed
2 roughly chopped shallots
2 tablespoons of olive oil
½ lemon, juice only
2 tablespoons white wine vinegar
Salt and pepper
1) Blitz a handful of fresh parsley, a handful of fresh coriander, 1 teaspoon of dried oregano, 1 crushed garlic clove, 2 roughly chopped shallots and 1 deseeded green chilli in a food processor, or chop very finely by hand.
2) Add 2 tablespoons of olive oil, the juice of ½ a lemon, 2 tablespoons of white wine vinegar and some salt and pepper before pulsing again to make the sauce.