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Name: Chimichurri
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 Bay Leaves; 3 ts dried oregano Best quality; 2 ts fresh rosemary Chopped; 2 tightly-packed c Parsley, Italian; 6 cloves Garlic minced (or more); 1 ts Whole black peppercorns; 2 ts dried thyme Best quality; 1 tb Water; 3/4 c olive oil; 1/2 ts Dried crushed red pepper flakes or more, to taste; 3/4 c Vinegar; 1/2 tightly-packed c Cilantro; 1/2 ts Salt

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INGREDIENTS

2 Bay Leaves
3 ts dried oregano ; Best quality
2 ts fresh rosemary ; Chopped
2 tightly-packed c Parsley, Italian
6 cloves Garlic ; minced (or more)
1 ts Whole black peppercorns
2 ts dried thyme ; Best quality
1 tb Water
3/4 c olive oil
1/2 ts Dried crushed red pepper flakes ; or more, to taste
3/4 c Vinegar
1/2 tightly-packed c Cilantro
1/2 ts Salt

Servings

INSTRUCTIONS

In a food processor or blender, grind the garlic and the herbs. Grind the bay and peppercorns in a spice grinder, and add to the herb mixture with the crushed red pepper and vinegar (plus water if using Red Wine vinegar). Add the olive oil and gently mix to blend; do not overprocess. Sauce should be slightly thickened. Let stand several hours or refrigerate and serve at room temperature. Drizzle over grilled or roasted meats, fish or chicken. Also good on tomatoes or sandwiches. Yields 2 cups. NOTE: Recipe may be halved. Keeps well several weeks in refrigerator. Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by Karen Mintzias

NOTES

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Chimichurri

2 Bay Leaves
3 ts dried oregano Best quality
2 ts fresh rosemary Chopped
2 tightly-packed c Parsley, Italian
6 cloves Garlic minced (or more)
1 ts Whole black peppercorns
2 ts dried thyme Best quality
1 tb Water
3/4 c olive oil
1/2 ts Dried crushed red pepper flakes or more, to taste
3/4 c Vinegar
1/2 tightly-packed c Cilantro
1/2 ts Salt

In a food processor or blender, grind the garlic and the herbs. Grind the  bay and peppercorns in a spice grinder, and add to the herb mixture with  the crushed red pepper and vinegar (plus water if using Red Wine vinegar).  Add the olive oil and gently mix to blend; do not overprocess. Sauce should  be slightly thickened. Let stand several hours or refrigerate and serve at  room temperature.  Drizzle over grilled or roasted meats, fish or chicken.  Also good on tomatoes or sandwiches. Yields 2 cups.    NOTE: Recipe may be halved.  Keeps well several weeks in refrigerator.    Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by Karen  Mintzias

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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 2

Calories: 250
Calories from Fat: 194 (78%)

Amt Per Serving		% DV

	Total Fat 21.5g	29 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 15.1g
	Polyunsanturated Fat 2.5g
Cholesterol 0mg		0 %
Sodium 41.5mg		1 %
Potassium 509mg		13 %
Total Carbohydrate 14.2g		4 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 8.8g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 250

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