© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jul 3

Chimi-Churri

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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

 

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

 

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

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