Tue May 08, 2007 3:33 pm
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!
On Draft:
Honey Blonde (Saison/Kolsch), Cherrywood Smoked Porter
In Fermenter:
Rogue Shakespeare Stout clone
On Deck:
Dry Stout w/Brett, Belgian Blonde, RIS