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
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
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