Monday, March 14, 2011

COOKING LESSON: Chimichurri Sauce (for the Roast Beef)

This sauce is served with the perfectly cooked Roast Beef. (Also great as a dipping salsa on a fresh crusty bread for my vegetarian friends.) So simple to make. Be sure to throw it together as soon as you put the roast in the oven to give enough time for all of the flavors to mix. This version has a small kick to the flavor. Feel free to increase the spice levels to your own taste.


1 cup parsley - flat leaf - packed well
6 med cloves garlic, roughly chopped
1-2 thai chilies (more or less to your taste)
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion, roughly chopped
1 teaspoon salt
1 teaspoon red pepper flakes (more or less to your taste)

Process garlic, parsley, onion and chili in the bowl of a food processor with about half of the red wine vinegar until finely chopped.

Pour into a bowl and whisk in the remaining ingredients.

Let sit at least 30 minutes for the flavors to mix and serve.

Printable version of Recipe

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