Monthly Archives: January 2013

CHIMICHURRI SAUCE

CHIMICHURRI SAUCE

 Ingredients

2 cups minced fresh parsley leaves

1/4 cup fresh oregano or substitute with 2 teaspoons dry oregano

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

6 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)

1/2  teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

1/4  teaspoon red pepper flakes

Instructions

This sauce can be made 2-3 days in advance. Combine parsley, oregano, garlic, red pepper flakes, salt and pepper in food processor.  Pulse all these ingredients until coarsely chopped, about ten 1-second pulses. Add vinegar and pulse briefly to combine.  Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap or lid and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).

Drizzle over grilled beef, chicken or fish.

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Aside

Staying healthy and fit with garlic and onions Be sure to add onions and garlic to your meals each day. Try some of these suggestions: Include chopped onions and garlic in veggie stir-fry. Simmer peeled garlic cloves (cut in half) … Continue reading