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Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Chimichurri Sauces
Recipe: Mark Bittman's Chimichurri Sauce

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Mark Bittman's Chimichurri Sauce
2 cups chopped parsley
2/3 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
2 tablespoons minced garlic
2 teaspoons crushed red pepper
Salt and freshly ground pepper 

In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red 
pepper; season with salt and pepper.

Serve with freshly grilled meat.

From: Food and Wine
© Tina Rupp