Chimmichuri Sauce

Ingredients

1 cup firmly packed fresh continental parsley leaves, chopped
1 cup firmly packed fresh coriander sprigs, chopped
1 garlic clove, crushed
Half a red onion roughly chopped
125ml (1/2 cup) extra virgin olive oil
1 1/2 tablespoons red wine vinegar
Juice of half a lemon
1 teaspoon Spanish smoked paprika
Pinch of dried red chilli flakes

Pack all the ingredients into a food processor and blitz on pulse setting until an even but rough sauce texture is obtained. Don’t blend for too long or it will become a paste. Store in a jar in the fridge covered in excess olive oil to prevent oxidation and browning. Simply spoon over the meat to serve.