Wild Garlic Chimichurri

I love this sauce with almost anything but I created it with steak in mind. The traditional Brazilian sauce has a lot of fresh parsley but as I'm not a fan of parsley, in the past I've replaced it with coriander but here we have a lovely combination of wild garlic and coriander, a great way to take advantage of the abundance of spring!

Makes around 4 cups

Ingredients:

5 Cloves of garlic, crushed

1 Small red onion, finely diced

2 Cups chopped wild garlic

2 Tsp dried coriander

1/2 Cup fresh chopped coriander

Juice of 1 lime

2 Tbsp red wine vinegar

1/2 Cup olive oil

1 red chilli, or more if you like it spicy, finely chopped

Salt & pepper

Method:

1. Put the wild garlic and coriander in a food processor and blitz down a little further.

2. Combine the rest of the ingredients in a large bowl and season to taste.

3. Add in the chopped herbs and give everything a good mix. Taste and if you like add a little more acid, red wine vinegar or lime juice, chilli or salt.

Will keep in the fridge for up to two weeks.