Chimichurri

Elena Duggan

Ingredients:

2 large Lemons, zest and reserve juice
50g Red wine vinegar (optional, above lemon juice can be used in substitute)
25g / 1tbsp Dijon mustard
6 large Anchovy fillets, diced
1bunch Coriander, leaves only, finely diced
1bunch Flat leaf parsley, leaves only, finely diced
½ bunch Oregano, leaves only, diced
½ bunch Thyme, leaves only, diced
1 medium Red onion, finely diced
5 cloves Garlic, crushed
1 long Red chili, deseeded, finely diced
200g EVOO
Black pepper, to taste
Salt to taste

Method:

Place all solids into a large mortar and pestle and pound and grind until a rough paste is formed.
Loosen and mix with EVOO and acidity. Season with pepper and salt to taste.
Alternatively, you can use a food processor to combine the ingredients, but this may result in a much smoother paste without a pleasing textural and visual difference among the ingredients.

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