Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Parsley, vinegar, and oil are the basic ingredients in vibrant green-hued chimichurri sauce from Argentina. It takes just minutes to assemble the sauce, which is traditionally used as an accompaniment to beef steaks. It is also good on grilled chicken.
Ingredients[]
- 1 cup very tightly packed fresh flat-leaf parsley leaves
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 2 medium cloves garlic, peeled
- ¾ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground cumin
Directions[]
- Combine all ingredients in the bowl of a food processor fitted with a metal blade, and process, pulsing machine, until mixture is puréed. (The sauce can rest at room temperature 3 hours before being used.)
YIELD: MAKES ABOUT 1 CUP