chimichurri sauce
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
1/4 teaspoon fresh cracked black pepper
1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper flakes
In the bowl of a food processor, combine the olive oil, sherry vinegar,
lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well
blended but do not puree. Add the black pepper, the salt and crushed
red pepper flakes. Transfer the sauce to a non-reactive bowl and cover
with plastic wrap for at least 2 hours, and up to 6 hours at room
temperature. Chimichurri sauce will keep refrigerated in a well sealed
container for up to 3 days.
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Originally Posted by Sparky70
i just love food and like to try lots of different dishes i have had in resturaunts or look very appealing :cool:
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