Chimichurri

(from elanakok’s recipe box)

This classic spice mix from Argentina livens up portobellos, summer squash, eggplant, fresh fennel (sliced 1/2 inch thick), and more. You can vary the proportions of oil and vinegar to suit your taste. Replace parsley with cilantro and vinegar with lime juice for a fresh twist.

Source: Yoga journal

Prep time: 10 minutes
Cook time: 0 minutes

Categories: not tried

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 bunch fresh parsley, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper (optional)
  • Salt and pepper to taste

Directions

  1. Put all ingredients in a jar and shake until salt is dissolved.

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