Chimichurri

(from Lucianolinda’s recipe box)

South American sauce used mainly to marinade or serve with grilled beef, but good with chicken, fish, and vegetables too.

Source: Arkansas Democrat Gazette-Kelly Brant

Categories: Sauces- Gravies-Seasonings

Ingredients

  • 1 bunch fresh parsley
  • 1 bunch cilantro (or oregano or tarragon)
  • 2 cloves garlic
  • 1/2 tsp. kosher salt
  • 1/2 tsp. crushed red pepper flakes, or to taste
  • 1 1/2 oz. red wine vinegar
  • 4 oz. extra virgin olive oil

Directions

  1. Combine all ingredients except oil in the bowl of a food processor. Pulse it to a rough paste.
  2. Turn the food processor off, and (important !) wait for the blade to stop spinning. use a spatula to scrape down the sides.
  3. Repeat steps 1 and 2 until the mixture is smooth. Whisk in the olive oil or drizzle I in with the blade turning.
  4. Taste and season with additional salt or red pepper flakes if desired. Spoon finished chimichurri over something hot and delicious, and eat it immediately.

  5. makes 1 cup

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