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| CHIMMICHURRI |
| Yields: 8 servings |
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| Ingredients |
8 oz fresh parsley
2 oz fresh oregano
1/4 oz red pepper flakes
2 T lemon juice
1 T white wine vinegar
1 oz fresh garlic (minced)
2 C canola oil
2 C olive oi
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1 t salt
1 t pepper
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| To Finish |
| Chimmichurri sauce may be used as a bread dipping
sauce or as a marinade for steaks and chicken. |
| Method |
| Chop parsley and oregano together and combine in
large mixing bowl.
Add minced garlic, red pepper flakes, lemon juice and
white wine vinegar to mixture.
Add equal parts of canola oil and olive oil to mixture
to cover the other ingredients completely.
Add salt and pepper to taste and stir mixture. |
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