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Terry & Dave Taylor

Chimichurri

Today I am sharing a fabulous (and fabulously easy) sauce recipe, perfect to serve over grilled meats and vegetables. It was the "recipe of the month" in the July 2014 RV Goddess Newsletter.

The August newsletter will be emailed soon, so if you are not yet a subscriber, sign-up here. The RV Goddess Newsletter is free and filled with links of interest to RVers and RV cooks - and I always include a new recipe. There is an "unsubscribe" option at the bottom of each newsletter, and it won't hurt my feelings (too much) if you decide you no longer want the RV Goddess clogging-up your in-basket. We do not share, sell, trade, etc., your email address. Ever. I only email you once a month, within the first few days of the month.

So, here is the recipe for Chimichurri:

Chimichurri

Chimichurri is a sauce originating in Argentina - best described as a "South American pesto", and is perfect to serve over grilled meats (flank steak! chicken! fish!). I really enjoy this sauce served over roasted vegetables (cauliflower!) as well. Usually made by hand, the ingredients can also be whirled a few seconds in a food processor.

1/3 cup finely chopped Italian (flat-leaf) parsley
1/3 cup finely chopped cilantro leaves
2 cloves garlic, minced
1½ teaspoon dried chile flakes
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 Tablespoon white wine vinegar
zest and juice from 1/2 a lemon
1/4 cup best quality extra virgin olive oil

Mix all ingredients in a small bowl. Let flavors meld for an hour or so before serving. Makes 3/4 cup salsa.

 visit recipe page             printer-friendly recipe  print recipe
 

Until my next update, I remain, your whirrled correspondent.

 



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