Sunday, March 4, 2012

Chimichurri Sauce

This Peruvian sauce is tangy and refreshing. I had it at a friend's house one time and loved it so when I came across the recipe I knew I had to try making it. I think it is good on veggies, rice or just as a dip.

1 bunch flat leaf parsley
1/2 bunch cilantro
4 cloves garlic
1/4 cup red wine vinegar
3 tbl lemon juice (I used a quarter of the lemon)
1 tsp dried oregano
1/2 cup olive oil
salt and pepper to taste
*You can also add red pepper flakes for heat

Separate leaves from stems of parsley and cilantro. Combine leaves and all other ingredients in a blender or food processor and pulse until desired consistency.

No comments:

Post a Comment