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A very basic recipe for a tasty and versatile green sauce.
Use as called for by the recipe (see my adaptation of Marta Stewart’s Steak with Chimichurri)
  • 1/4 cup fresh parsley
  • 1/4 cup e.v.o. oil
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh cilantro
  • 2 garlic cloves, peeled (alternatively 1/2 Tbsp chopped garlic)
  • 1 small onion chopped
  • 1 tsp red pepper flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp Maldon salt
Put all ingredients in a small food processor, blitz until all looks well incorporated and transfer to a bowl. Let it stand for at least two hours.
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