GimmeAnother1
Senior Cook
- Joined
- Oct 15, 2019
- Messages
- 329
Chimichurri Sauce
1 bunch Italian parsley, leaves only or about 2 cups
2 sprigs rosemary, leaves only
6 cloves garlic, peeled
1⁄4 cup red wine vinegar
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper
1 teaspoon honey
3⁄4 cup olive oil
Put parsley, rosemary, garlic, red wine vinegar, salt, pepper and honey in the food processor. Pulse until herbs are chopped coarsely. While on a continuous pulse, pour olive oil until well blended. Check seasoning and adjust as needed.
1 bunch Italian parsley, leaves only or about 2 cups
2 sprigs rosemary, leaves only
6 cloves garlic, peeled
1⁄4 cup red wine vinegar
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper
1 teaspoon honey
3⁄4 cup olive oil
Put parsley, rosemary, garlic, red wine vinegar, salt, pepper and honey in the food processor. Pulse until herbs are chopped coarsely. While on a continuous pulse, pour olive oil until well blended. Check seasoning and adjust as needed.
