Originally posted by Webb Collings in the Barbecuing Forum on 9/26/2001
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Chimichurri Sauce
Recipe By :Steven Raichlen - The Barbecue Bible
Serving Size : 6 Preparation Time :0:15
Amount Measure Ingredient -- Preparation Method
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1 bunch flat leaf parsley -- stems removed
4 cloves garlic (peeled) -- (up to 8 cloves)
1 cup extra virgin olive oil
1/3 cup vinegar (red wine, white wine, plain) -- adjust to taste
4 tablespoons water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes -- (optional)
1 carrot -- (optional)
1/2 white onion -- (optional)
fresh chiles -- (optional)
Combine parsley, garlic cloves and optional veggies in food processor and mince as finely as possible.
Add remaining ingredients to food processor and pulse to a smooth liquid sauce. Adjust with water and/or vinegar if sauce is too thick.
---------------
Chimichurri Sauce
Recipe By :Steven Raichlen - The Barbecue Bible
Serving Size : 6 Preparation Time :0:15
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch flat leaf parsley -- stems removed
4 cloves garlic (peeled) -- (up to 8 cloves)
1 cup extra virgin olive oil
1/3 cup vinegar (red wine, white wine, plain) -- adjust to taste
4 tablespoons water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes -- (optional)
1 carrot -- (optional)
1/2 white onion -- (optional)
fresh chiles -- (optional)
Combine parsley, garlic cloves and optional veggies in food processor and mince as finely as possible.
Add remaining ingredients to food processor and pulse to a smooth liquid sauce. Adjust with water and/or vinegar if sauce is too thick.