You will be be redirected to the blog in a moment...
Or you can click the link below to proceed:
Chimichurri Recipe
I have never made a Chimichurri sauce and this was my first time. I got to say that we are so very loving it. We are laughing... Pronounce it this way shee-mee-shoo-reeh. Origin: Argentina. This sauce work so well with so many meat especially steak and so on. It goes well with fish too. I did a baked fish with it. Yummy! Chimichurri sauce INGREDIENTS1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems (I used Gourmet Garden Parsley) 3-4 garlic cloves (Gourmet Garden) 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano) 1/2 cup olive oil 2 Tbsp red or white wine vinegar 1/2 teaspoon of lemon juice 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes METHOD1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.Serve immediately or re
Want to be redirected immediately?
Register yourself at Ping.sg to get rid of this page and also to get your read counted as Pong.