VEGAN CHIMICHURRI

30g fresh parsley
15g fresh coriander
3 tbsp RAW Red Wine Vinegar
2 garlic cloves, minced
1 tsp oregano
¼ tsp ground cumin
½ tsp chili flakes
120ml RAW Greek Extra Virgin Olive Oil
½ tsp sea salt

1. In a food processor, add the parsley, coriander, vinegar, garlic, oregano and cumin. Process until finely chopped.
2. Pulse in the chili flakes, and olive oil and season with salt. Transfer to a bowl.
4. Store in the fridge for up to 5 days. Let it sit for 20 mins before serving to allow it to come to room temperature.