Chimichurri, a flavourful South-American sauce, delicous with meat and fish!
The first time I ate Chimichurri was in an Argentinian restaurant. I loved it, it was fresh, spicy and full of flavour! A wonderful combination with steak! But it is lovely too with firm white (sustainable) fish fillets. Easy to make and even more flavourful than in an Argentinian restaurant!
Fresh herbs, cup of each:
2 garlic cloves
1 red chilli
1 tbsp mustard (Dijon)
Lemonzest and juice
Pepper and salt
Chop the herbs
Chop the shallot and garlic
Wash the red chili and deseed it, then chop it
Put all the ingredients in a bowl and put the lemon zest and juice.
Don't add too much juice, it might be too predominant
Add mustard, a full tablespoon of cumin powder and Cayenne pepper
Add some ground pepper and sea salt and make it smooth with the oliveoil
Taste again if it needs more lemon juice, cumin powder of chilli