CHIMICHURRI
- 1.5 bunch cilantro, rough chopped
- 4 cloves garlic, crushed
- 1 cup olive oil EVOO
- 1/4 cup red wine vinegar
- 1 lime, juiced
- 1 ts sugar
- 1 fl oz orange juice
- 1 tb cumin
- 2 tb chili flakes
- S+P to taste
METHOD:
- Wash and rough chop the cilantro.
- Add all the ingredients except the EVOO to a food processor.
- Pulse for 10 seconds while slowly adding the oil.
- Adjust seasoning.
Yield: 2 cups
Shelf life: 5 days
This marvelous Chimichurri would be a go to condiment in my kitchen. I must try this!
It’s definitely an essential