Fire & smoke · veggie
Chimichurri
The house recipe and the thread running through our Experiences: fresh, green and gently spicy. Make it a day ahead — a night in the fridge only makes it better.
Ingredients
- 300 g flat-leaf parsley, finely chopped
- 6 cloves of garlic, crushed
- 20 g chilli flakes
- 40 g dried oregano
- 2 jalapeños, finely chopped
- Juice of 1 lime
- 200 ml lukewarm water
- 100 ml olive oil
- Salt to taste
Method
- Mix the parsley, garlic, chilli flakes, oregano and jalapeño in a roomy bowl.
- Pour in the lukewarm water and leave it for five minutes — that opens up the dried herbs.
- Stir in the olive oil and lime juice and season with salt.
- Chill for at least one night; it keeps for four to five days.
Tip from the guru
Make a double batch straight away: over the bavette, into the bruschetta round, and as a sauce with just about anything off the fire.
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