Chimichurri

Instructions

1. Finely chop 30g fresh flat-leaf parsley leaves,
2. 2 tablespoons fresh oregano leaves and 1 garlic
3. clove. Put into a medium bowl with 2 tablespoons
4. vegetable stock, 2 tablespoons olive oil, 2 tablespoons
5. red wine vinegar, a large pinch of chilli flakes and
6. 2 pinches of salt. Serve immediately, or store in an
7. airtight container in the fridge for up to 1 week. Serve
8. with griddled steak, fish or roasted cauliflower