Tuesday, May 27, 2014

Chimichurri Sauce


This herbaceous, tangy condiment was perfect atop oven-roasted pork shoulder for our Cuban-inspired dinner. Don't worry...I'll post that recipe soon. This is basically a Latin pesto. And it's delicious!

Ingredients

  • 2 C fresh cilantro
  • 1 C fresh parsley
  • 2 T fresh oregano
  • 2 T minced garlic
  • 2 T vinegar
  • juice from 1 lemon
  • 3 T sundried tomatoes + some for garnish
  • olive oil
  • optional: freshly ground salt and freshly ground pepper*

Procedure
Put all ingredients except olive oil in blender and pulse to a thick mixture. Remove from blender and whisk in olive oil until desired consistency. To serve, place the chimichurri in a bowl and garnish with more sundried tomatoes.

*Note: the sundried tomatoes I have right now are super salty. Not sure why. So, when I used them, I don't use any additional salt.

No comments:

Post a Comment

Share Buttons