Fast flavourful blender chimichurri

Step 1

Wash and dry the fresh herbs.

Step 2

Use only the parsley tops and oregano leaves. The stems can leave a woody flavour.

Step 3

Add the olive oil, red wine vinegar, garlic, salt, ground pepper and chilli into the Vibe Blender jug. Secure the lid on and pulse until the garlic and chilli are finely chopped. Note: Blended oil will appear cloudy and pale in colour but once settled the golden olive oil colour will return.

Step 4

Add the fresh herbs to the jug. Insert the tamper into the jug lid. Choose ‘smoothie’ mode and blend for 15 seconds rotating the tamper in an up and down motion to push the herbs towards the blades.

Step 5

Open the jug and check on the consistency. Scrape down the sides with a spatula if necessary. Blend further if required. You want the herbs completely blended but the texture loose. You don’t want the sauce turning into a paste.

Step 6

When it’s done, transfer the sauce to an airtight jar.

Step 7

You can use the sauce right away, but it’s best when allowed some time to sit for the flavours to develop.

Step 8

Store in the fridge for 4 days.