I love the spice in this Chimichurri sauce. I doubled the red pepper amounts. Can come out a little saucy if you like your chimichurri chunky add a half cup of other herbs you have around the house, cilantro, mint, etc.
Chimichurri Sauce
Bon Appétit | October 2002
yield
Makes about 1 cup
Makes about 1 cup
This garlicky sauce from Argentina is great spooned over beef or chicken.
ingredients
- 1 cup (packed) fresh Italian parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup (packed) fresh cilantro
- 2 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
preparation
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Read More http://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159#ixzz2ZDvSXdWW
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