Ingredients
- Large bunch fresh coriander
- Large bunch flat-leaf parsley
- 4 garlic cloves
- 1 green chilli
- 1 tsp ground cumin
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt
Method
- Blend all ingredients until a smooth, vibrant green sauce.
- Taste; adjust salt, vinegar or chilli.
- Refrigerate up to 5 days — top with olive oil to preserve colour.
Tips
Use as a marinade for chicken or fish, stir into cooked potatoes, drizzle over eggs, or use as a dipping sauce.