Chimichurri

Ingredients for 4 servings:

• 2 bunches of flat-leaf parsley
• 1 lime(s)
• 1 small shallot(s)
• 2 garlic cloves
• 1 small chili pepper(s)
• 1 pinch(s) of sea salt flakes
• 1 pinch(s) black pepper
• 3 dl olive oil
• Thyme, dried
• Oregano, dried
• 1 bay leaf

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Argentinian sauce

First, chop the parsley, cut the garlic into tiny pieces or press it through a garlic press, and chop the baby onion. Mix everything in a mortar and pestle and squeeze the juice of one lime over it. If you like, you can also grate in a bit of zest—if it’s an organic lime—to intensify the flavor. Then, grind the mixture until it’s finely chopped. Add olive oil until it forms a thick paste. The final touch to the paste is the addition of the spices: freshly ground pepper, coarse salt, thyme, oregano, and chili powder. Alternatively, you can also chop up a tiny chili pepper and mix it in. Let the whole thing sit outside the refrigerator for a while. Afterwards, you can transfer the chimichurri to a sealable jar and use it for several days or weeks. To intensify the flavor even further, you can add a bay leaf to the dip during this time.