Tuesday, July 16, 2013

Chimichurri Sauce

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
Chimichurri Saucefork user rating4fork user rating
89%would make
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67reviews
yield
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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