Chimichurri
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Garlic cloves (or more) minced | |
| 2 | cups | Parsley (tightly packed) preferably Italian |
| ½ | cup | Cilantro (tightly packed) |
| 3 | teaspoons | Best quality dried oregano |
| 2 | teaspoons | Best quality dried thyme |
| 2 | teaspoons | Chopped fresh rosemary |
| 2 | Bay leaves | |
| 1 | teaspoon | Whole black peppercorns |
| ½ | teaspoon | Dried crushed red pepper or more, to taste |
| ¾ | cup | Vinegar (Oregano-Chile-Garlic, Mediterranean, or Red Wine vinegar) |
| 1 | tablespoon | Water (if using Red Wine vinegar) |
| ¾ | cup | Olive oil |
| ½ | teaspoon | Salt |
Directions
In a food processor or blender, grind the garlic and the herbs.
Grind the bay and peppercorns in a spice grinder, and add to the herb mixture with the crushed red pepper and vinegar (plus water if using Red Wine vinegar). Add the olive oil and gently mix to blend; do not overprocess. Sauce should be slightly thickened. Let stand several hours or refrigerate and serve at room temperature. Drizzle over grilled or roasted meats, fish or chicken. Also good on tomatoes or sandwiches. Yields 2 cups.
NOTE: Recipe may be halved. Keeps well several weeks in refrigerator.
Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by Karen Mintzias