City Palate

The Travel Issue - March April 2017

Chimichurri
Nov/Dec 2008
This is a big cheat because you toss everything in a blender or food processor and keep it in your holiday fridge to serve – at a moment’s notice!

1 c. lightly packed fresh Italian parsley, de-stemmed
1 c. lightly packed fresh cilantro, de-stemmed
2 T. fresh oregano
2 garlic cloves, peeled and chopped
¼ - ½ t. crushed dried red chile or Tabasco or other hot sauce
2 T. fresh lime juice
2 T. red wine vinegar
Salt and pepper to taste
½ c. extra virgin olive oil

Toss all ingredients into a food processor or blender and process until the chimichurri is smooth but still retains some herb identity. Serve in dollops on top of grilled meats or on the side as a dip.

Sauces, Dressings & Condiments