Parsley & Garlic Chimichurri
photo credit: Dontrey Britt-Hart
½ cup parsley
6 cloves of garlic
1 tablespoon dried oregano
1 teaspoon crushed red pepper
6 tablespoons red wine vinegar
1 cup extra virgin olive oil
1 ½ teaspoon salt
1 teaspoon pepper
Instructions:
In a food processor, combine the parsley, garlic, oregano, crushed red pepper and vinegar. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes. It’s that simple.
Enjoy!
My Two Cents:
I had a happy accident one evening while making chimichurri (too much chitchatting and not enough focus): I added the olive oil to the food processor and blended everything. While it does not look like traditional chimichurri, the flavor was delightful. Everyone in our house lapped up every drop, and that’s saying a lot considering we have three discriminating boys.
You can make the chimichurri the night before; just refrigerate it and bring it to room temperature before serving.
Enjoy over grilled fish, chicken, steak, roasted potatoes or even eggs. The possibilities are endless.
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