GotGarlic
Chef Extraordinaire
This is my version of Argentinian chimichurri sauce. I usually chop the garlic and let it sit in the vinegar for a bit, to tame the bite. It's delicious served with grilled meats, especially beef.
1/2 cup parsley, chopped
1 clove garlic, chopped
1/4 cup extra-virgin olive oil
1/8 cup red wine vinegar
1 tbsp water
1/8 cup red onion
1/2 tsp. salt
1/8 tsp. red pepper flakes or Aleppo pepper
Process parsley and garlic in food processor till finely chopped. Scrape down sides of bowl as necessary.
Transfer to a medium bowl and whisk in remaining ingredients till thoroughly blended. Taste and adjust seasoning.
1/2 cup parsley, chopped
1 clove garlic, chopped
1/4 cup extra-virgin olive oil
1/8 cup red wine vinegar
1 tbsp water
1/8 cup red onion
1/2 tsp. salt
1/8 tsp. red pepper flakes or Aleppo pepper
Process parsley and garlic in food processor till finely chopped. Scrape down sides of bowl as necessary.
Transfer to a medium bowl and whisk in remaining ingredients till thoroughly blended. Taste and adjust seasoning.