Chimichurri

serves 4

1 big bunch (+/-100g) coriander - leaves & stalks
 1 small bunch (+/-25g) flat leave parsley - leaves & stalks
 3 anchovy fillets
 2 garlic gloves
 1 red chilli - deseeded
 1dl olive oil
 2 tsp red wine vinegar
 1 tsp lemon juice
salt & pepper – season to taste
Put all the ingredients into the blender and blend until you have a smooth paste. Don’t blend too much, it’s nice to see some bits and pieces.
Rest in the fridge to let the flavours infuse – for at least 4 hours! Do not skip this step as it makes a huge difference to the taste!

http://francoiselaprune.com/2014/09/05/chimichurri/