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Chimi-Churri

Chimi-Churri

Chimi-Churri Sauce is the Latin-American cousin to pesto.
It goes great will grilled meats and seafood.

Put all ingredients in the food processor. Puree until smooth.
Mixture should be bright green. Store Chimi-Churri in an airtight contai

Ingredients

1 cup fresh flat leaf Italian parsley
3 large cloves garlic
1 cup extra virgin olive oil
1/4 cup malt vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes

Process

Put all ingredients in the food processor.
Puree until smooth.
Mixture should be bright green.

See VIDEO under Grilled Provoletta in appetizer collection

Store Chimi-Churri in an airtight container for up to 7 days
Allow to come to room temperature and mix well before serving
as the oil tends to solidify when refrigerated for extended periods.

for best results, use chimi-churri immediately after making

* the "malt vinegar" makes the flavor of this sauce
* curly parsley does not work as well

 

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