Chimichurri

1. 1

   ["1. Put all the ingredients except salt and pepper into the blender and blend until you have a smooth paste. Season to taste. Don't blend too much-it's nice to see some bits and pieces! Put it into an airtight container.", "2. Allow it to rest in the fridge for at least 4 hours to let the flavours infuse! Do not skip this step as it makes a huge difference to the taste!", "3. Enjoy!", "When I lived in Zurich, a favourite haunt of mine was Coco's Grill, both for its lovely hidden terrace and its ""Fleischplattli"" (grilled steak on a board served with toasted bread and homemade Chimichurri). Of course I begged them for their recipe, eventually persuading them to give up the list of ingredients but no additional details. I have been playing around with this sauce for at least a year and it is now pretty much perfect (Swiss reserve being cast aside for once)!"]

* Per serving · 4 servings · Values may vary.

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