Chimichurri
1 shallot, chopped
1 red chilli, chopped
1 garlic clove, chopped
1/2 cup balsamic vinegar
3/4 extra virgin olive oil
1 tsp salt
30g fresh coriander
30g fresh parsley
1 tsp dried oregano
Place the shallots, chilli, garlic, vinegar & salt in your blender and leave for 5 mins to lightly pickle. Then add the rest of your ingredients and blend until still slightly chunky. You can do this without a blender - just chop all your ingredients finely and mix together.
If you have any leftovers - I highly recommend mixing with a bit of mayo and adding it to a grilled cheese sandwich or dipping your fries into it.