| Serves 5 1 bunch Italian parsley (aka flat-leaf parsley)
1 lemon wedge
8 “minced” garlic cloves
¾ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon diced red onion or shallots
1 teaspoon dried oregano
½ teaspoon salt (or to taste; Fleur de Sel preferred)
1 teaspoon fresh ground pepper (or to taste) | Use a blender or food processors to lightly “pulse” chop the parsley. Now, add all the remaining ingredients and blend until smooth. Set some of the sauce aside for the table. The remaining sauce may be used as a marinade or for basting. Diva Tip: - Chimichurri compliments so many foods and is wondrous as a spread for sandwiches/paninis as well as a side dish with vegetables, pasta, and tofu.
|
