Chimichurri

Ingredients for 2 servings:

• 2 bunches of parsley
• 3 garlic cloves
• 1 tomato(s)
• 1 onion(s), red
• some thyme sprigs, fresh
• a few sprigs of oregano, fresh
• 1 tsp, leveled sea salt, coarse
• 1 tsp, levelled black pepper, whole
• 1 tsp, leveled chili flakes
• ½ chili pepper(s)
• e.g. olive oil or sunflower oil
• some red wine vinegar
• some lemon juice

Instructions

Working time approx. 25 minutes; Rest period approx. 7 days; Total time approx. 7 days 25 minutes

Finely chop the parsley, oregano, and thyme. Dice the garlic cloves and red onion. Place everything in a blender, add olive oil, salt and pepper, chili flakes, a squeeze of lemon, and a little red wine vinegar, and puree until smooth. If the consistency is too dry, add more olive oil. Peel the tomatoes, remove the liquid and seeds, and cut the flesh into small cubes. Dice the chili pepper and mix it into the chimichurri. If it tastes too sour, feel free to add a pinch of sugar. Pour the chimichurri into sterilized jars, cover with oil, and store in the refrigerator. It will keep for at least four weeks, even longer, as long as there is enough oil on the surface. After a week, the chimichurri will have developed its full flavor, but it also tastes delicious fresh. What makes this chimichurri special are the fresh herbs. They give chimichurri a special “flavor” compared to traditional recipes, which only contain dried oregano and thyme. Chimichurri tastes great with grilled meats, but also with pan-fried dishes (chicken, pork, and beef). It can also be served with a cheese platter or with raclette or fondue. It’s also delicious as an appetizer with fresh baguette.