Chimichuri (Argentinian Parsley Sauce)
- 1 bunch of parsley
- 100 ml top-grade olive oil
- 1 tablespoon of lemon juice
- ½ teaspoon of lemon zest
- 1 clove of garlic
- 1–3 chilli peppers (depending on how hot they are)
- Salt, pepper
- 1 tablespoon of honey
- Wash parsley, pat it dry and chop very finely.
- Cut chilli into fine rings and mix together with the parsley and the remaining ingredients.
Preparation time: 20 minutes
