Monday, 8 February 2010

Parsley-Garlic Chimichurri



 




Parsley-Garlic Chimichurri 
Adapted from Steven Raichlen’s recipe 

100g fresh flat leaf parsley 
6 cloves of garlic, peeled 
3 tablespoons minced onion 
5 tablespoons distilled white vinegar 
5 tablespoons water 
1 teaspoon salt 
1/2 teaspoon dried oregano 
1 teaspoon jalapeno, finely chopped 
1 cup extra virgin olive oil 

Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly. 
If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.