chimichurri.

dipping sauce, marinade, dressing.

Ingredients:

  • 1/2 bunch parsley, chopped fine.

  • 1/4 bunch cilantro, chopped fine.

  • 1/4 bunch oregano, chopped fine.

  • 1 garlic clove, finely chopped.

  • 1 black garlic clove, finely chopped.

  • 1/2 tsp cumin seeds, toasted, coarsely ground.

  • 1/4 tsp coriander seeds, toasted, coarsely ground.

  • 2 anchovies, finely chopped. (Spanish Cantabrian is best.)

  • 1 jalapeno/Fresno chili, deseeded, finely chopped.

  • 1 tsp sweet smoked paprika.

  • 100mL extra virgin olive oil.

  • 50mL sherry vinegar.

  • black pepper.

  • kosher salt.

Equipment:

  • mixing bowl.

  • food processor.

Yield:

  • ~250mL.

Execution:

  • Add all ingredients to a bowl, combine and season/adjust to taste.

  • If you’re using a food processor; pulse the chili, anchovy, garlic and spices until fine, then add the herbs and process until you form a coarse paste, slowly drizzle in olive oil with the motor running, season/adjust to state.

  • If you are making this recipe ahead of time, wait right until serving to add the vinegar to prevent the herbs from turning dark.