Chimichurri Mayo

You Need

• 125 ml olive oil
• 125 g fresh parsley, finely chopped (or 50/50 parsley and coriander, finely cho

How You Do It

Chuck everything except the mayo into a bowl and mix it all up real good. Leave the chimichurri for at least an hour to let all the flavours release into each other.

To make the chimichurri mayo, simply mix a tablespoon of the chimichurri with a load of mayo. Add more to get it right for your tastes.