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