Sauces, SPRING, SUMMER, Vegetables, VegetarianAlison LambertComment

CHIMCHURRI SAUCE

Sauces, SPRING, SUMMER, Vegetables, VegetarianAlison LambertComment
CHIMCHURRI SAUCE
chimichurri1.jpg

Chimichurri (photo)

 

This fresh sauce will compliment this oncoming BBQ season perfectly.

makes 1 good cup

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

3-4 garlic cloves

2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

1 Tbsp fresh mint and basil leaves

1/2 cup olive oil

2 Tbsp red or white wine vinegar

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

Method

Finely chop, or pound in mortar and pestle the fresh herbs and garlic (or process in a food processor several pulses). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.