Chimichurri

Ingredients

• 6-8 cloves garlic, minced
• 2 tightly packed cups parsley (preferably Italian)
• 1/2 cup tightly packed cilantro
• 3 teaspoons best quality dried oregano
• 2 teaspoons best quality dried thyme
• 2 teaspoons chopped fresh rosemary
• 2 bay leaves
• 1 teaspoon whole black pepercorns
• 1/2-1 teaspoon dried crushed red pepper
• 3/4 cup oregano-chile-garlick vinegar, or Mediterranean vinegar, or red wine vinegar plus 1 tablespoon water
• 3/4 cup olive oil
• 1/2 tespoon salt

Directions

1) In a food processor or blender, grind the garlic and the herbs.
2) Grind the bay and the peppercorns in a spice grinder, and add to the herb mixture with the crushed red pepper and vinegar.
3) Add the olive oil and gently mix to blend; DO NOT OVERPROCESS. Sauce should be slightly thickened.
4) Let stand severl hours or refrigerate and serve at room temperature.
5) Drizzle over grilled or roasted meats, fish, or chicken. Also good on tomatoes or sandwiches.

Yeld 2 cups.

Submitted 6/13/05.
Source: The Herb Garden Cookbook - Lucinda Hutson
Submitted By: V A
va_007@hotmail.com
Chimichurri