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Exploding Herb Garden Part II
Chimichurri
Cathy Kirkham
Ingredients
- 2 cups Italian parsley
- 2 tsp fresh oregano or mint
- 1 cup olive oil
- 1/4 cup sherry vinegar (or red wine vinegar)
- 4 garlic cloves
- 1/2 tsp chili flakes
- 1 tsp salt
- 1/4 tsp pepper
Directions
Combine all ingredients in a food processor. Blend until smooth.
Use it as a bread dipper with a fresh baguette, drizzle on grilled chicken, fish or vegetables, serve with eggs, mix it with mayonnaise for a sandwich.
