Chimichurri recipe

Cory430

Jeffersonian,
Sorry that this took so long, the egg is a slave driver...more on that later...

Basic (green)
1 bunch italian parsley - stemmed
8-10 cloves garlic
1 md carrot - peeled and coarsley grated
1 cup EVOO
1/3 cup white wine vinegar
1/4 cup water
1 tsp salt
1 tsp dried oregano (I use mexican)
1 tsp red pepper flakes
1 tsp ground black pepper

1. Puree parsley and garlic together as fine as possible
2. Add the rest to the processor and puree

Red
1/2 cup olive oil
1/2 steemed, seeded, and diced md red bell pepper
1/2 peeled and diced carrot
2 diced scallions
1/4 md onion
1 clove garlic - minced
3 tble water packed tuna
1 canned anchovy fillet
2 tble chopped fresh italian parsley
2 tsp drained capers
1 cup tomato sauce
1/2 cup chicken broth
1/4 cup tomato paste
1 tble red wine vinegar
1 tsp dried oregano (see above)
salts and lots of fresh ground pepper

1. Heat the oil and saute bell pepper, carrot, scallions, onion, and garlic for about 5 minutes

2. stir in the rest of the ingredients and cook until thick and fragrant, about 10 minutes

3. move to processor and puree

4.return to heat and cook for about 5 minutes on med-low, season as necessary.

Both will keep in the fridge for about 3 days.

Source Steve Raichlen The Barbeque Bible!

Jeffersonian

Perfect. Many thanks, Cory. This is going on my next steak. Much appreciated.

BigChar

Jeffersonian - if you are interested, Emeril Lagasse has a great, easy chimichurri recipe on the Foodtv.com website - I have used it many times on Flank steak with great success..Chimichurri Sauce:
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
1/4 teaspoon fresh cracked black pepper
1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper flakes

In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add the black pepper, the salt and crushed red pepper flakes. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, and up to 6 hours at room temperature. Chimichurri sauce will keep refrigerated in a well sealed container for up to 3 days. This is a little different than the one above - I also added some Cilantro for fun. Bon Apetit!

Jeffersonian

Thanks, BigChar, I'll run this one through the Cuisinart, too. Much appreciated.