Chimichurri

Recipe
serves 4

1 big bunch (+/-100g) coriander - leaves & stalks
 1 small bunch (+/-25g) flat leave parsley - leaves & stalks
 3 anchovy fillets
 2 garlic gloves
 1 red chilli - deseeded
 1dl olive oil
 2 tsp red wine vinegar
 1 tsp lemon juice
salt & pepper – season to taste

Put all the ingredients into the blender and blend until you have a smooth paste. Don’t blend too much, it’s nice to see some bits and pieces.
Rest in the fridge to let the flavours infuse – for at least 4 hours! Do not skip this step as it makes a huge difference to the taste!
Enjoy!

Serving suggestions
 Add Chimichurri to whatever your heart desires:
any meat, any fish or tofu
on top of vegetable purées such as potato, parsnip, sweet potato or cauliflower
a dip for your fries: potato, parsnip, sweet potato…
roasted mushrooms
grilled halloumi
quesadillas or wraps

Tips / Variations
When stored in an airtight jar in the fridge, this sauce will last for a week.
Marinade your meat, fish or vegetables in the Chimichurri.
Experiment: add more garlic, oregano or even chopped tomatoes to suit your taste.
Don’t like coriander? Swap it for parsley and add some spring onions.
Want a more rustic Chimichurri? Chop the herbs, anchovies, garlic and red chilli and combine with the rest of the ingredients.

http://francoiselaprune.com/2014/09/05/chimichurri/