Argentinean Chimichurri Sauce Recipe
From:
Field Guide to Herbs & Spices
, by
Aliza Green
Difficulty: Easy |
Makes:
1 1/2 cups
INSTRUCTIONS
- In a blender, combine 2 tablespoons red wine vinegar, the juice of 1 lemon, 1/2 cup minced red onion, 1 tablespoon hot paprika, 1 tablespoon crushed garlic, 1 teaspoon finely ground black pepper, 1 teaspoon ground bay leaf, and salt to taste. Pour in 6 tablespoons olive oil and blend again. Add the leaves from 1 large bunch Italian parsley and 2 tablespoons fresh (or 2 teaspoons dried) oregano and blend again, until bright green and smooth.
- Spoon the sauce over grilled meat and serve extra on the side.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
