newsletter fr
elements
Total
Excluding taxes and delivery
empty

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