Chimichurri Sauce
1 bunch parsley
3/4 cup or more (depending on your taste. If you like it more liquidy, use more, if you like it more pastey, use less). olive oil
1/4 cup red wine vinegar
3Tbsp lemon juice
2 cloves garlic (more or less depending on your taste. I used three and it was a little too garlicy for me).
1 Tbsp shallot (optional? I've only made it once and it turned out really well with the shallot and I only used it because I had some)
salt
pepper
dried red chili flakes
Finely chop the parsley, garlic and shallot then mix with the other ingredients. Serve with bread or use as a pork marinade.
Yummy!
1 comment:
That's the recipe for pesto except with parsely instead of basil and pine nuts. Sounds good!
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