Chimichurri

9 ingredients
1 steps

Ingredients

  • 100 grams Coriander
  • 25 grams Flat Leaf Parsley
  • 3 pieces Canned Anchovy Fillets
  • 2 cloves Garlic, Peeled
  • 1 piece Red Chili, Stem And Seeds Removed
  • 100 milliliters Olive Oil
  • 2 teaspoons Red Wine Vinegar
  • 1 teaspoon Lemon Juice
  • Salt And Pepper, to taste

Directions

  1. 1
    ["1. Put all the ingredients except salt and pepper into the blender and blend until you have a smooth paste. Season to taste. Don't blend too much-it's nice to see some bits and pieces! Put it into an airtight container.", "2. Allow it to rest in the fridge for at least 4 hours to let the flavours infuse! Do not skip this step as it makes a huge difference to the taste!", "3. Enjoy!", "When I lived in Zurich, a favourite haunt of mine was Coco's Grill, both for its lovely hidden terrace and its \"Fleischplattli\"" (grilled steak on a board served with toasted bread and homemade Chimichurri). Of course I begged them for their recipe

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