We may be sliding into fall, and 4th of July has become but a memory, but this condiment is great all year round. My mother, sister-in-law and I all make this a bit differently, but the outcome is same: a spicy, herby and garlicky side to jazz up any basic protein. I like adding oregano, my sister-in-law adds a bit more heat, and my mother makes the below. Once you have the basics, throw in whatever herbs you have on hand and have fun! 4th of July Parsley Chimichurri 6 cloves of garlic, chopped 2 bunches of flat leaf parsley, chopped 1 teaspoons salt 1 teaspoon of red pepper flakes ¾ cup olive oil 2 tablespoon lemon juice Mix all ingredients together, let sit with thin layer of olive oil on top. Can be refrigerated for 3-4 days. Serve with Roasted meats, fish or vegetables. To make a salad dressing: Place 2 tablespoons Chimichurri, 1 tablespoon mayonnaise and 1 tablespoon white wine vinegar in a small bowl and whisk.
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