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Receta Chimichurri (Argentine Parsley Garlic Sauce)
by Global Cookbook

Chimichurri (Argentine Parsley Garlic Sauce)
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Ingredientes

  • 1 lrg bunch flat-leaf parsley washed, stemmed and dry
  • 8 x cloves garlic peeled
  • 3 Tbsp. chopped onion
  • 5 Tbsp. distilled white vinegar or possibly more to taste
  • 5 Tbsp. water
  • 1 tsp coarse salt (kosher or possibly sea)
  • 1/2 tsp dry oregano
  • 1/2 tsp warm pepper flakes (to 1 tsp.) or possibly to taste
  • 1/2 tsp freshly grnd black pepper
  • 1 c. extra-virgin extra virgin olive oil

Direcciones

  1. Finely chop parsley and garlic in a food processor. Add in onion, vinegar, water, salt, oregano, pepper flakes and black pepper; process in brief bursts till salt crystals dissolve. With processor running, add in oil in a thin stream. Do not overprocess; chimichurri should be fairly coarse. Correct the seasoning, adding salt or possibly vinegar if needed.
  2. Chimichurri is quick to make, so I usually prepare it as I need it. If you choose to store it, transfer it to a jar, cover, and chill. It will keep for several weeks, but it loses its bright green color in a day or possibly two. Be sure to taste and reseason before serving.
  3. Yield: 2 c.; 6 to 8 servings.
  4. NOTES : This classic sauce is a natural with beef, grilled chicken and pork.