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 container
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
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