Chimichurri Sauce

I haven't done this one for a while and ozmandias posted about it and reminded me. Easy and very tasty.

1/2 bunch coriander, leaves picked.

1/2 bunch flat leaf parsley, leaves picked.

Salt and Pepper

1 Tsp ground cumin

1 Tsp chilli powder

2 cloves Garlic

2 French Eschalot, peeled

250 ml Olive oil (I use about 2/3rds of it to start and add the rest if necessary, otherwise it's can be too oily)

1 Tbsp red wine vinegar

Place the herbs, spices, Eschalot and olive oil in a food processor and blend until combined.

Stir in red wine vinegar and season with salt and pepper.

This sauce will keep, refrigerated and covered with a little oil for up to 4 days.

Might just have to do some steaks tonight with this and a nice crisp salad. I'll stick a picture in if I do.