Pour this herbaceous Argentinian sauce over any meat or indeed any warm protein: it will release garlic and herb aromas and really lift the dish. It also goes well with tomato based dishes, and is both gluten-free and vegan.
- 2 bunches of oregano, roughly chopped
- 1 bunch parsley, roughly chopped
- 2 tblsp salt
- 100 ml white vinegar
- 1 cup capers
- 500 ml olive oil
Pop it all in the blender and blitz! It should come out looking like this: