Chimichurri
Francis Mallmann. Total time: less than 15 minutes. Prep. time: 5-10 minutes. Macerating time: 1 day or less. Cooking time: A few minutes. Difficulty: Easy. Chef's Note: The sauce can be kept refrigerated for up to 3 weeks. Serve with grilled meats.
Ingredients
| 250 ml | water | |
| 1 | garlic head | |
| 1 tsp | 5 ml | coarse salt |
| 60 g | flat parsley leaves | |
| 60 g | oregano leaves | |
| 2 tsp | 10 ml | red pepper flakes |
| 60 ml | red wine vinegar | |
| 125 ml | extra virgin olive oil |
Instructions
- Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool.
- Separate the head garlic into cloves; peel and mince the garlic very finely, than put in a medium bowl.
- Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes.
- Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water.
- Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Let the flavors mingle for at least a day. Serve with grilled meats.