Chimichurri - a slightly different variety

Here I have used chimichurri over grilled veal tenderloin, but it goes well with all types of fried or grilled meat.

3 tablespoons white balsamic vinegar (Olive grove 1830)

3 tablespoons good olive oil

4 cloves garlic

½ red onion

1 fresh red chilli

1 handful of fresh parsley

1 handful of fresh coriander

1 tablespoon fresh oregano

The juice of lime

Finely chop everything and season with salt and pepper. Cover and let it rest at room temperature until it is poured over the meat


% d bloggers like this: