Chimichurri hails from Argentina where this spicy condiment is lavishly applied to all grilled meats; it is usually a bright green colour due to the herbs but in our recipe we have added sweet blueberries to balance the heat of the chilli, the resulting piquant thick sauce is definitely not green!
1 small bunch parsley, washed and coarsely chopped
1 cup blueberries
1/4 cup fresh coriander
1/4 cup fresh mint
2 cloves garlic, crushed
1 small red chilli, sliced
1/4 cup olive oil
3 tbsp red wine vinegar
salt and black pepper, to taste
