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!

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