Chimichurri

Name: Chimichurri
Yield: makes about 1 1/2 cups
Ingredients: 1 cup finely chopped (but not minced) parsley leaves, preferably flat-leaf; 1/3 cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon finely chopped garlic; 1 teaspoon hot red pepper flakes, or to taste; Salt to taste

December 14, 2011

Chimichurri should be quite strong; you can cut back on the garlic and/or the red pepper, but it won’t be the same. Try it at least once at full strength; you’ll be surprised by how much the freshness of the parsley keeps everything in perspective, especially when served with meat, which it usually is.

Recipe notes

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