Chimichurri
| Yield: | 2 Servings |
| Categories: | Herbs, Ethnic, Sauces |
| 6 | Garlic cloves (or more) | |
| DIVIDER | -- minced | |
| 2 | c | Parsley (tightly packed) |
| DIVIDER | -- preferably Italian | |
| 1/2 | c | Cilantro (tightly packed) |
| 3 | ts | Best quality dried oregano |
| 2 | ts | Best quality dried thyme |
| 2 | ts | Chopped fresh rosemary |
| 2 | Bay leaves | |
| 1 | ts | Whole black peppercorns |
| 1/2 | ts | Dried crushed red pepper |
| DIVIDER | -- or more, to taste | |
| 3/4 | c | Vinegar Oregano Chile Garlic, Mediterranean, or Red Wine vinegar |
| 1 | tb | Water (if using Red Wine vinegar) |
| 3/4 | c | Olive oil |
| 1/2 | ts | Salt |
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