Ingredients
Makes ⅔ cup (170ml)
- ½ bunch flat-leaf parsley, coarsely chopped
- ½ bunch coriander, coarsely chopped
- 1 garlic clove
- ½ teaspoon chilli flakes
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
Method
Step 1
Place parsley, coriander, garlic, chilli flakes and vinegar in a small food processor and blitz until finely chopped. Add olive oil and mix through.
Step 2
Transfer to a tight-fitting jar or container and refrigerate.
Tips
- Use as a grilled steak marinade
- As a sauce through cooked pasta
- Spread on crusty baguette bread
- Used as a sauce for grilled meats and fish
- Spoon over vegetables before serving
- Garnish soups before serving
- Mixed into scrambled egg mix
- Drizzled onto corn cobs
- This dressing yields 145g
