Chimichurri

Yield: 2 servings

Measure Ingredient
6 \N 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 \N 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

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

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