Chimichurri Sauce
1/2 tsp red pepper flakes
2 Tbs chopped fresh oregano
1 tsp kosher salt
1/4 tsp freshly ground black pepper
juice of 1 lemon
1/2 white onion, finely chopped
1/2 cup lightly packed cilantro leaves
1/2 cup lightly packed flat-leaf parsley
4 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar
In the bowl of a food processor fitted with the blade, combine all ingredients and pulse to finely chop, but do not puree or emulsify. Adjust salt and pepper to taste.
Note: Chimichurri is the definitive Argentinian sauce, of which there are innumerable variations and recipes. You can substitute all or part of the cilantro with more fresh flat-leaf parsley if you do not care for the flavor of cilantro. You can add or reduce the amount of red pepper flakes according to how spicy you want to make your chimichurri.
2 Tbs chopped fresh oregano
1 tsp kosher salt
1/4 tsp freshly ground black pepper
juice of 1 lemon
1/2 white onion, finely chopped
1/2 cup lightly packed cilantro leaves
1/2 cup lightly packed flat-leaf parsley
4 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar
In the bowl of a food processor fitted with the blade, combine all ingredients and pulse to finely chop, but do not puree or emulsify. Adjust salt and pepper to taste.
Note: Chimichurri is the definitive Argentinian sauce, of which there are innumerable variations and recipes. You can substitute all or part of the cilantro with more fresh flat-leaf parsley if you do not care for the flavor of cilantro. You can add or reduce the amount of red pepper flakes according to how spicy you want to make your chimichurri.
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