Gran's Best

Heirlooms & Discoveries

Chimichurri

December 22, 2016 Gran

From Gourmet, January 2005. Chris’s favorite sauce for Roast Beast at Christmastime.

3 tablespoons red-wine vinegar
2 tablespoons water
1 tablespoon minced garlic (4 cloves)
1/2 California bay leaf, broken in half
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/2 cup finely chopped fresh flat-leaf parsley

Stir together vinegar, water, garlic, bay leaf, salt, red pepper flakes, and black pepper until salt is dissolved.

Whisk in oil until combined, then whisk in parsley. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving.

Chimichurri can be made up to 1 hour ahead and kept, covered, at room temperature.

 

Appetizers, Miscellaneous, Recipes Chris, Christmas, Gourmet

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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