September 06, 2012
it's easy being green
A few weeks ago, I made a pesto sauce. Chimichurri is very similar, but it's Argentinean and consists mostly of parsley, oregano and garlic.
A friend of mine makes the meanest chimichurri I've ever tasted. It's so good, I could just eat it on its own. I've always wanted to make a chimichurri that tasted as great as hers. This attempt of mine last week was the closest I've ever come.
If you have a meaner recipe for chimichurri, please let me know!
Here's the recipe!
Place the following in a blender, and blend until smooth:
1 cup firmly packed fresh italian parsley, trimmed of thick stems
1/2 cup fresh mint leaves
1/2 cup fresh chives
1 jalapeno pepper
2-3 cloves garlic
2 tbsp dried oregano
2 tbsp white wine vinegar
1/2 cup olive oil
salt & pepper
Serve over any type of meat, pasta or bread, and enjoy!