Chimichurri sauce
Chimichurri sauce
This sauce from Argentina is great on beef, chicken, fish, or even grilled vegetables. I got some on my corn-on-the-cob tonight and it was delicious. It gives you pretty strong breath, though.
- 1/2 cup Italian flatleaf parsley
- 2 tablespoons fresh oregano
- 1/2 of a medium shallot
- 3 garlic cloves
- 2 tablespoons red wine vinegar
- a shake of crushed red pepper flakes
- salt to taste
- about 1/4 cup olive oil
Combine all except oil in a food processor and process until well-chopped but not a paste. Drizzle in olive oil until it’s about the consistency of pesto sauce. Enjoy.
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