We love chimichurri with fish and meat.But we dont like hot, spicy foods. So I adapted the chimichurri to a more mediterranean, provencal taste with herbs and vegetables that grow in abundance locally.

Recipe

1. A big handful of fresh parsley
2. A big hanful of fresh coriander
3. Two cloves of garlic
4. Half a red sweet pepper, diced into small cubes
5. small white onion, finely chopped
6. Olive oil to taste
7. red wine vinegar to taste
8. Salt and pepper
9. A pinch of piment d’espelette

• Finely chop the fresh herbs.
• Cream the garlic cloves in a mortar and pestle and add herbs.
• Add the vinegar to taste.
• Add the diced red sweet pepper.and chopped onion.
• Add the olive oil and other ingredients and mix until you have a thick runny sauce.
• Season to taste with salt and pepper.
• Finish off with a pinch of piment d’espelette.

A pinch of salt:

• Use chilli peppers instead of sweet pepper to give punch to your chimichurri.
• Add other fresh herbs from you garden, reduce the quantitites the more herbs you use.
• I prefer two different herbs at the most.
• Add a little white balsamic vinegar for a touch of sweetness.
• Can be kept in the fridge for about 4 days.

Serves 8 people