Tuesday, November 18, 2014

Argentine Chimichurri

Ok being from Argentina, I MAY be a little biased but regardless, this stuff is pretty amazing on just about anything! We eat it on steak, chicken, salads, vegetables and anything else we can think of.  It's a delicious, healthy addition to many different foods and it's not too difficult to make.  This is my mom's recipe so give it a shot and enjoy!

--1 bunch of coarsely chopped parsley
--3 tablespoons of red wine vinegar (if you'd like but not necessary)
--6-8 finely choppled garlic cloves
--2 tablespoons of dried oregano
--2 teaspoons of crushed red pepper
--sea salt and fresh ground pepper to your liking
--1/2 cup oil (sunflower, corn, vegetable, olive, etc)
***** If you use olive, do not make any extra to keep on hand as it will turn a whitish color and not sit well.  Any other oil can be used and the chimichurri can be saved in the fridge for several weeks to a month.

It's suggested that you use a food processor or quality blender.  Blend all of the ingredients in the blender or processor and slowly add in the oil until smooth.  Let stand at room temperature for about 20 minutes before serving if desired.

1 comment:

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