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:

  1. Place all solids into a large mortar and pestle and pound and grind until a rough paste is formed.
  2. Loosen and mix with EVOO and acidity. Season with pepper and salt to taste.
  3. 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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