Recipe: Chimichurri Sauce

Chimichurri Sauce

1 tomato
1 green bell pepper
2 medium onions
2 garlic cloves garlic
1/2 cup (125 ml) extra-virgin olive oil
1/2 cup (125 ml) vinegar
2 tbsp (50 g) parsley
salt
pepper

Makes 2 1/2 cups

Roughly mince the tomato, the bell pepper, and the onions. Place the vegetable pieces in a blender. Add the garlic cloves, the olive oil, the vinegar, and the parsley. Season to taste with salt and pepper. Blend until all ingredients are finely minced. Transfer to a jar. Cover and refrigerate, allowing the flavors to meld.