Chimichurri originated in Argentina as a condiment for grilled meats. According to Wikipedia, no one is really sure where the name came from, but everyone is extremely glad it was invented. The recipe that follows is truer to the original green chimichurri... and it is divine! I added lemon juice because, well, it just needed it.
Ingredients
1 large bunch of Italian parsley
2 shallots
3 cloves garlic
1/2 t. red pepper flakes
1/4 c. lemon juice
1/4 c. red wine vinegar
1/2 c. olive oil
1 t. salt
2 t. pepper
pinch sugar
Directions
Place parsley, shallots, red pepper flakes and garlic in the bowl of a food processor and pulse until coarsely chopped. Add lemon juice, red wine vinegar, salt, pepper and sugar. Pulse a few more time to blend. With machine running, pour in olive oil in a steady stream. Tast for seasonings and adjust as needed. Store in an airtight container in the refrigerator. Makes approximately 20 servings. WW PointsPlus 2.
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