Beer Forum

Good morning,
My station is participating in a fundraiser and we are making Chimichurri Sauce sandos. We will be having an inturnal comp for the sauce. Any one have any no fail recipys for this Argentinian clasic?

Thanks
Tim

1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
1/4 teaspoon black pepper
1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes

In a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add the black pepper, the salt and crushed red pepper flakes. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, and up to 6 hours at room temperature. Chimichurri sauce will keep refrigerated in a well sealed container for up to 3 days.

Enjoy!

1/2 cup extra virgin olive oil
2 table spoon balsamic vinegar
1 teaspoon kosher salt
1 minced clove garlic
1/4 teaspoon cayenne pepper
1 cup fresh chopped Italian parsley
1 tablespoon fresh chopped oregano

combine all ingredients in a well sealed container for fews days to a week.