newsletter fr
elements
Total
Excluding taxes and delivery
empty
The product just got added to your cart!

Recipes

Tximitxurri

Tximitxurri

Tximitxurri (pronounced cheemeechooree) is the Basque ancestor of Argentinian Chimichurri. We adore adding a little hint of brandy, but you can leave it out if you want. Tximitxurri lasts for 2 days in the fridge, and it’s better to take it out 30 minutes before serving to let it warm to room temperature before serving.

Ingredients

  • 4 cloves garlic
  • 2 tsp salt
  • 1 tsp Reshampatti pepper
  • 2 Tbsp Gorria pepper or Espelette pepper
  • Black peppercorns to taste
  • ½ cup parsley, chopped
  • 1 Tbsp cider vinegar
  • 4 Tbsp lemon juice
  • 2 Tbsp brandy (opt.)
  • ½ cup olive oil

Method

  1. 1

    Place garlic, salt, pepper, and peppercorns into a mortar and mash to a paste.

  2. 2

    Add chopped parsley and mash to a paste.

  3. 3

    Incorporate vinegar, lemon juice and brandy. Pour oil in a slow, continuous stream while mashing into a rough, chunky sauce.

A variation of the Chimichurri from The Spice Trekkers Cook at Home

Categories