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.
- 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)
- 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
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.
- 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.
- Add it to scrambled eggs.
- Use as a dressing for a grain salad.
- As a marinade for chicken or lamb kebabs.