This sauce came about from staring deeply into my fridge and out to my fledgling herb garden, then hoping for the best. And having a random craving for chimichurri flavours.
INGREDIENTS
1 cup flat-leaf parsley
½ cup olive oil (plus extra ¼ cup to thin sauce, if too thick)
⅓ cup apple cider vinegar
¼ cup mixed herbs (whatever is in the herb garden or lurking in the crisper)
¾ cup green olives (about 110g)
1 green chilli, chopped (or ¾-1 tsp chilli flakes, to taste)
1 tsp ground cumin (or ground coriander)
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METHOD
Blitz all the ingredients together in a blender. The sauce should have some body but it shouldn't be thick like a relish – if you achieve a runny pesto-like consistency you are on the right track. If it seems too thick, just add a little more oil to thin it out, about a tablespoon at a time.
Store in a sealed jar or airtight container in the fridge for up to one week.
Makes about 1½ cups
What to do with it
Loaded sweet potato wedges
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Cut 700 grams of sweet potato lengthways into thick wedges and roast in a 180C oven for about 45 minutes or until cooked through and golden. Scatter over ½ cup of Persian-style feta chunks, some coarsely torn coriander leaves if you have them, and drizzle with Make-it-work green sauce.
Other suggestions:
This works like a dream drizzled over roasted cauliflower or other roasted proteins.
Try it as a stir-through sauce for a beef and vegetable stir-fry.