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Chapter:Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section:Chimichurri Sauces
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1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp fresh lemon juice
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Finely chop the parsley, fresh oregano, and garlic (or process in a food 
processor several pulses). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust

Serve immediately or refrigerate. If chilled, return to room temperature 
before serving. Can keep for a day or two.

Adapted from: Simple Recipes