Chimichurri

• 100 grams Coriander
• 25 grams Flat Leaf Parsley
• 3 pieces Canned Anchovy Fillets
• 2 cloves Garlic, Peeled
• 1 piece Red Chili, Stem And Seeds Removed
• 100 milliliters Olive Oil
• 2 teaspoons Red Wine Vinegar
• 1 teaspoon Lemon Juice
• Salt And Pepper, to taste

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. 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. 3. Enjoy!
4. 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)!

coriander, parsley, anchovy fillets, garlic, red chili, olive oil, red wine vinegar, lemon juice, salt

Taken from tastykitchen.com/recipes/condiments/chimichurri-4/ (may not work)