Chimichurri ' is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green and red varieties'. This recipe is delicious and I used it to serve duck, beef steak and also some beef skewers. Ingredients (500ml Yield) Onions: 54g, very finely chopped (half onion) Garlic: 14g, minced (about 3–4 cloves) Fresh parsley: 21g flat-leaf parsley, leaves picked and chopped fine (a small handful) Ripe tomatoes: 214g, deseeded and diced into small cubes (about 2 small tomatoes) Fresh chillies: About ⅓ of a small chilli, deseeded and finely chopped (adjust to taste) Dried thyme: 0.7g (roughly a generous pinch) Dried oregano: 3.6g (roughly 1.5 teaspoons) Ground cumin: 0.3g (a tiny pinch) Sweet paprika: 1.7g (roughly ½ teaspoon) Coarse salt: 5g (about 1 teaspoon) Lemon: Zest of abo...