Chimichurri Sauce

• portions: 4 servings
• temps actif: 10min
• temps total: 11 minutes

Ingrédients

½ cup (30g) flat leaf parsley

½ cup (30g) cilantro

1 tsp dried oregano

3 cloves garlic

1 red chilli

2 tablespoons red wine vinegar

½ cup (115g) extra virgin olive oil

1 tsp flaky sea salt

black pepper

Instructions

To make the sauce

In a small bowl, stir all ingredients together and let marinate for at least 30 minutes before using.

It can be stored in a sealed container in fridge for an extra five days. Remove from fridge at least an hour before using it so the olive oil can warm back up to a liquid state.

Make the overnight focaccia/easy same-day focaccia or sourdough focaccia dough as directed (recipes can be found on my Whisk Profile or on the Lace Bakes community on Whisk). Once the dough is fully proofed, top with as much chimichurri sauce as you'd like, dimple the dough and top with some additional flaky sea salt and then bake as directed in recipe. You can omit normal extra virgin olive oil on top of the bread, the chimichurri is oily enough!