Chimichurri
Ingredients

6-8 cloves garlic, minced
2 tightly packed cups Italian parsley
3 Tbls fresh oregano, chopped
1 1/2 Tbls fresh thyme, chopped
2 tsp fresh rosemary, chopped

2 bay leaves or use ground
1 tsp whole black peppercorns (or use ground)
3/4 cup red wine vinegar plus 1 Tbsp water
3/4 cup olive oil
1/2 tsp salt

 

Preparation

Finely chop the parsley, fresh oregano, fresh thyme, fresh rosemary and garlic (or process in a food processor several pulses). Place in a small bowl. If using whole peppercorns and bay leaves, grind in spice grinder.

Stir in olive oil, vinegar, ground bay, pepper, salt and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temp before serving. Drizzle over grilled or roasted meats, fish or chicken. Also good on tomatoes, sandwiches or bread.

Enjoy!

From Full Moon Natives recipe files