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Chimichurri
Provided by: Chef Francis Mallmann
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Oregano, contrary to popular belief, is found not only in shakers at pizza parlors or in little plastic bags sold by shifty-eyed men in Washington Square Park. The Argentine chef Francis Mallmann combines the pungent herb with garlic and parsley in a chimichurri sauce you’ll want to slather on just about everything you toss on the grill this summer.
Ingredients
1 cup water1 tbs. coarse salt
1 head garlic, separated into cloves and peeled
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 tsp. crushed red- pepper flakes
1/4 cup red-wine vinegar
1/2 cup extra-virgin olive oil