Monday, April 28, 2008

Chimichurri Sauce

I love Chimichurri. It's from Argentina and they use it for steaks which they are famous for. But you can also use it for chicken and fish. It really enhances the taste of any dish you use it with. It's actually great with sandwiches too. You can prepare this sauce and refrigerate it in a glass jar for about a week. You would finish it long before that anyway:)

You can use this sauce to marinade or for basting, or you can just serve it on the table. I love it with fresh bread. I can just eat that and skip a whole meal:)

I've put this recipe together after checking out several recipes out. The amounts can be changed according to your taste, to me this is the best one. If you like heat, you can add about 2 teaspoons of red pepper flakes.

If you like, you can also add cilantro instead of the oregano. It changes the taste a bit, but it's still wonderful.

Be careful not to overprocess. You are just trying to gently blend and just thicken the sauce.


CHIMICHURRI SAUCE

Ingredients:
1 bunch flat leaf parsley (about 1/2 cup)
8 cloves garlic, minced (about 5 tablespoons)
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onions
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

Directions:
Pulse parsley in processor to chop.

Add remaining ingredients and blend.

Let stand for 30 minutes at room temperature.

Makes about 6 servings.

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