Chimichurri Sauce - 2010 Waldorf Eggfest

Bob Smart

Ingredients

1 bunch flat-leaf parsley, chopped
1 clove garlic
1 teaspoons Kosher salt
3/4 cup olive oil (approx)
3 Tbsp red wine vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (optional -- I do not use)

Instructions

Chop parsley fine and add to a small bowl.

Mince the garlic, sprinkle with the salt and crush with the side of a chef’s knife. Add to parsley.

Add everything else except the olive oil and stir to mix. Add enough olive oil so that the parsley is covered in oil.

Can be served immediately, but best if you can let it sit several hours or overnight.

Notes

Number of Servings:

Time to Prepare: