The even faster Chimichurri – quick and delicious

Ingredients for 10 servings:

• 2 bunches of parsley, flat, with the stems, roughly chopped (alternatively 2 to 3 50g packets frozen)
• 1 organic lime(s), grated peel and juice
• 1 large shallot(s), peeled and roughly chopped
• 1 chili pepper(s), red, medium hot, coarsely chopped, without seeds
• 1 tbsp, heaped sea salt, coarse
• 1 tbsp, heaped pepper, green, pickled
• 1 tsp, heaped brown cane sugar
• e.g. extra virgin olive oil
• 1 tbsp, heaped thyme leaves, fresh, (alternatively 1 tsp level dried)
• 2 sprig(s) oregano, fresh, including the leaves (alternatively 1 tsp ground, dried and shredded)
• 2 bay leaves, fresh, coarsely chopped (alternatively dried, chopped)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 minute; Total time approx. 11 minutes

Argentinian steak sauce in a North German version from Fiefhusen

When guests are arriving for a barbecue and the chimichurri sauce in the fridge has unfortunately run out, things have to be done quickly. Or because laziness wins… So I’ve sped up and simplified the traditional preparation a bit, and for me personally, the end result is even better than with the traditional method. The longest part is preparing the ingredients according to the list of ingredients. The sauce turns out best when you use only fresh ingredients. I’m lucky enough to have fresh herbs in my garden, but you can also get them refrigerated these days in good supermarkets. Now simply put all the ingredients (prepared according to the list) in a blender. Add good olive oil until it comes up to 1/3 of the height of the ingredients in the blender jar. Blend carefully several times until the mixture is smooth. Taste the mixture briefly and season with salt, sugar, and pepper if necessary. If the mixture is too thick, add a little more olive oil. We like our chimichurri chunkier because then you can experience the distinct flavor of the individual components when you bite into them, giving the whole thing a nice bite. If you prefer it smoother and more supple, you can blend it in short bursts to find your personal favorite consistency.