Coriander Chimichurri with Olive Oil
3 whole sprigs coriander
1 red long chilli, deseeded
2 small cloves garlic, peeled
2 tsp fish sauce
1 tsp brown sugar
Juice from 1 small lime
2 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity
Place all ingredients in a jug and blend with a stick blender until blended to a chunky consistency. Serve with your choice of meat or seafood. It can be made ahead and stored in the fridge for up to 1 day. Remove from the fridge 5 minutes before serving.
Chimichurri is perfect for serving with steak, grilled chicken and seafood.
Recipe by: @wholesomecook