How to make it
Make the chimichurri: mix the finely chopped parsley, coriander, garlic, chilli and oregano in a bowl. Add salt, pepper, olive oil, vinegar and lemon juice and stir well.
Optional: add bone marrow: stir the roasted, melted bone marrow into the chimichurri for an extra rich flavour and creamy texture.
Prepare the kamado for indirect heat of about 90-100°C and add a small piece of cherry wood for the smoke.
Pour the chimichurri into a heat-resistant pot or small cast iron pan.
Place the pot on the kamado and let the chimichurri warm through for about 10-15 minutes, just long enough for the smoke to subtly infuse the sauce. Stir occasionally.
Cooling and serving: remove the chimichurri from the kamado and let it cool briefly. Taste and adjust the salt or lemon to taste if needed.
