Chimichurri

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Chimichurri

 

Recipe By :Mollie Katzen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 c packed cilantro leaves

1/4 c packed parsley

6 scallions -- in 1 " pieces

1 tbsp minced fresh oregano -- or 1 tsp dried

2 tbsps Roasted Garlic Paste -- page xiv

1 pn cayenne

2 tbsps red wine vinegar

1/8 tsp salt

1/8 tsp black pepper

1/4 c extra virgin olive oil

 

Place the cilantro, parsley, scallions, and oregano in a food processor and

mince very fine. Add the roasted garlic paste, cayenne, vinegar, salt and

pepper, and process to a paste. Drizzle in the oil at the very end, with

the food processor still running.

 

Transfer to a tightly lidded container, and refrigerate until use.

 

Make the Roasted Garlic Paste ahead of time.

 

This keeps for a week or two if stored in a tightly lidded container in the

refrigerator. Just use as you would any condiment.

 

Yield: 1/2 cup (easily doubled)

Preparation: 10 minutes, after the Roasted Garlic Paste is made.

 

Source:

" Mollie Katzen's Vegetable Heaven "

 

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Per serving: 530 Calories (kcal); 55g Total Fat; (89% calories from fat); 2g

Protein; 12g Carbohydrate; 0mg Cholesterol; 283mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11

Fat; 0 Other Carbohydrates

 

NOTES : Chimichurri is the national sauce of Argentina, and is also popular

in Honduras and other Latin American countries. It is a complex green

mixture, similar to a pesto, but containing a greater variety of herbs, and

a tartness, due to the presence of vinegar.

This sauce is normally served with roasted or grilled meat or seafood, but

it's also deliciousm on cooked potatoes and other vegetables, pasta, grains,

pizzettas, crostini and sandwiches.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0