Chimichurri
(from elanakok’s recipe box)
This classic spice mix from Argentina livens up portobellos, summer squash, eggplant, fresh fennel (sliced 1/2 inch thick), and more. You can vary the proportions of oil and vinegar to suit your taste. Replace parsley with cilantro and vinegar with lime juice for a fresh twist.
Source: Yoga journal
Prep time: 10 minutes
Cook time: 0 minutes
Categories: not tried
Ingredients
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 3 cloves garlic, minced
- 1 bunch fresh parsley, minced
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper (optional)
- Salt and pepper to taste
Directions
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Put all ingredients in a jar and shake until salt is dissolved.