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Title: Argentinean Chimichurri Sauce
Categories: Argentina, Sauces
Yield: 1 Batch
1 c Flat-leaf parsley;
- no stalks, chopped,
- lightly packed
4 cl Garlic; minced
1/8 ts Salt
1/4 ts Peppercorns; freshly ground
1/2 ts Chili pepper flakes
1 tb Dried oregano
2 tb Green onion; minced
1/2 c Olive oil
3/4 c Vinegar
3 tb Fresh lemon juice
1/4 c Water
Place all the ingredients in a blender or food processor and pulse
until well chopped, but not pureed. Place in a glass container.
Spoon the sauce over grilled meats, poultry, seafood, or vegetables.
This sauce can also be used as a marinade.
Recipe FROM: Delicious Heart Healthy Latino Recipes Cookbook, 2008
Recipe FROM: <
https://web.archive.org/web/20230328022318/
https://www.nhlbi.nih.gov/sites/default/files/publications/
08-4049.pdf>
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