Friday, April 3, 2009

Chimichurri - "Argentinean Pesto"
By Jocelyn Denyer
The traditional role of this pesto is to accompany grilled meat.
Jocelyn served it with bread pieces.

1 medium garlic clove, peeled
1/2 c parsley sprigs
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp wine vinegar
3/4 tsp dried oregano, crumbled
1/2 tsp hot red pepper flakes
Salt and freshly ground pepper

Chop garlic in a food processor. Add parsley and finely chop together. Transfer to a bowl or jar and add remaining ingredients. Stir or shake to combine. Taste and adjust seasoning. Serve at room temperature. Makes 1/3 cup.

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