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Chapter:Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section:Chimichurri Sauces
Recipe:Chimichurri
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Chimichurri
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1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp fresh lemon juice
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Finely chop the parsley, fresh oregano, and garlic (or process in a food 
processor several pulses). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust
seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature 
before serving. Can keep for a day or two.

Adapted from: Simple Recipes
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Elise