BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHIMICHURRI SAUCE (Argentine style sauce or marinade)

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Ingredients:

  • 6 cloves garlic, sliced

  • 2 shallots, sliced
  • 2 cups packed fresh flat-leaf parsley
  • 1/4 cup fresh oregano leaves and cilantro leaves combined
  • 1 heaping tablespoon coarse salt
  • 1 teaspoon crushed red pepper flakes
  • 1 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup water

Method:

Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped. Add the oil, vinegar, and water and pulse to make a textured sauce. Transfer to a serving bowl.






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