Serves: 5
Total Calories: 440
1. Combine the parsley and garlic in a food processor and pulse to chop as fine as possible.
2. Add the carrot, oil, 1/3 cup vinegar, the water, 1 teaspoon salt, the oregano, 1/2 teaspoon hot pepper flakes, and the black pepper. Process to mix. Taste for seasoning, adding vinegar, salt, or pepper flakes as necessary the sauce should be highly seasoned. The chimichurri will keep for several days in the refrigerator (you may need to reseason it just before serving), but it tastes best served within a few hours of making.
Makes about 2 cups
This Basic Chimichurri recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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