There probably are as many variations of chimichurri as there are cooks in Argentina, but this one is basic and simple, just ripe for your own experiments -- some jalapeno, red pepper flakes, smoked paprika, or other combinations of herbs are some of the many possibilities.
Recipe:
Ingredients
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1/2 cup parsley, packed
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4 cloves garlic, chopped
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1/2 cup quality extra virgin olive oil
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4 Tbsp. fresh oregano
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3 Tbsp. red wine vinegar
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1 Tbsp. water
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Salt and pepper to taste
Instructions
Place all the ingredients in a blender or a small food processor and process on high until the oil and other liquids emulsify and the sauce is thick and homogeneous.
Taste and add salt and pepper as needed.
Notes
Chimichurri is best when its made ahead and refrigerated overnight.
bon appetit
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