Monday, August 10, 2015


I have posted a couple different recipes for chimichurri on this blog and here you'll find yet another. I just love this robust, flavorful sauce. It is so versatile. You can serve it with meats and poultry or with veggies. It's a bit too strong for fish and seafood I think. I made this batch a couple of days ago and it has been gracing cold grilled pork tenderloin, grilled chicken breasts, sliced tomatoes, and fresh sweet corn!

1 bunch flat leaf parsley
8 cloves of garlic, minced
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 lemon, juiced
1 T red onion, diced
1 t dried oregano
1 t pepper
1/2 t salt

Pulse parsley in food processor. Add remaining ingredients and blend.

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