Chimichurri Muy Perfecto
"From Allrecipes.com This is an Argentine condiment that is used with just about everything- grilled meat, fish, poultry- whatever sounds good. If you don't like spicy food, just lower the pepper flakes and pepper sauce amounts."
photo by lazyme
- Ready In:
- 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 3⁄4 cups flat-leaf Italian parsley, chopped
- 1 cup olive oil
- 1⁄4 cup red wine vinegar
- 2 tablespoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon garlic, minced
- 1⁄2 teaspoon hot sauce (such as Tabasco)
- 1⁄4 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
directions
- Combine all ingredients in a food processor, and process until the parsley is finely minced.
- Alternatively, place all ingredients in a mortar and pestle, and grind until a paste forms.
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Reviews
-
We loved this over grilled steaks! What great flavors going on, and it was fairly hot, but we like spice in our life! -
Great! For some reason, I've never tried chimichurri before. I'll now be eating it a lot more often. This is easy to make and was wonderful over recipe #456280. Thanks Ingrid for turning me on to a brand new taste sensation. Made for ZWT7 by a fellow Emerald City Shaker.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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