Monday, December 13, 2010
Originally from Argentina, chimichurri is a parsley sauce used mostly on meat but can also be used as a marinade for fish, roasted vegetables or you can even add a little to mashed potatoes. The possibilities are endless, let your imagination go wild.
1 large bunch of fresh flat leaf or curly parsley
1 clove garlic, peeled
1/3 cup red wine vinegar
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 teaspoon hot pepper flakes to taste
1/2 teaspoon ground black pepper
1 cup extra virgin olive oil
1. Add parsley and garlic to food processor and pulse a few times.
2. Add remaining ingredients except the olive oil and pulse about a minute.
3. Slowly pour oil through the chute, pressing the pulse button until everything is well combined.
4. Store in a glass container, in your refrigerator
The chimichurri keeps for about 5-7 days in the refrigerator.
Makes about 1 1/2 cups