Chimichurri

April 7, 2014

Chimichurri

This Argentine salsa goes well with any grilled meat or fish.

1 cup parsley -tightly packed
1/2 tablespoons fresh oregano or marjoram
2-3 cloves garlic
1 small onion
1 cup olive oil
1/4 cup red or white wine vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon red chile flakes
1 teaspoon salt

Blend in blender or food processor until well chopped but not puréed

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