Chimichurri is a popular item, known for jazzing up steak. So when I had the idea to serve it to friends, there was a slight pause upon consulting the ingredients list. Parsley is not a favorite herb of mine, a bit too grassy and bitter for me. Yet, somehow, this mystical South American sauce transcends its ingredients list to render a savory, delicious marinade/topping that is so good you'll be looking for anything to put it on. This is your summer grilling menu's best friend. Drink up, I mean: Enjoy!
Ingredients 1 bunch/two handfuls of flat leaf parsley (mostly leaves, some stems are fine. wash thoroughly) 8 cloves of garlic 3/4 cup EVOO 1/4 cup red wine vinegar the juice from a lemon wedge (it's not aerospace engineering here, guestimate)
3 Tablespoons (or so) chopped red onion
1 teaspoon dried oregano 1 teaspoon freshly ground black pepper 1/2 teaspoon sea salt
Where the Magic Happens
In your food processor, chop parsley. Add all remaining ingredients and blend until a sauce forms with fragments of leaves and veggies visible. However, this should not be "chunky." So good!
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