Chimichurri
By jbwalker
Many chimichurri recipes call for a large volume of red wine vinegar, making the sauce too acidic. After spending an afternoon reading every chimichurri recipe I could find online, I ended up selecting these ingredients. The smoky Spanish paprika helps bring out the other flavors in the sauce and the lemon juice provides just enough needed acidity. I recently served this sauce with steak and sauteed bell peppers on top of bruschetta as part of a tapas themed evening.
Ingredients
- 1 cup flat leaf Italian parsley
- 1/2 cup olive oil
- 1 teaspoon smoked Spanish pimentón-hot (or to taste)
- 1/4 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 1/2 tsp red chili pepper flakes (to taste)
- lemon juice (juice from 1 large lemon)
- 3-4 cloves of garlic
- 1 sprig oregano
- 3-4 leaves of basil
Details
Servings 6
Preparation time 5mins
Cooking time 5mins
Preparation
Step 1
Place all ingredients in food processor and blend. Let sit in refrigerator for 30-60 min. Use as topping on steak.
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