Chimichurri for Beef, Innards and Sausage (Michelle Bernstein) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Ingredients:
1 cup italian parsley, picked |
6 garlic cloves |
1 teaspoon chopped fresh oregano |
pinch dried chile flakes |
salt and pepper |
1/4 cup malt or red wine vinegar |
1 cup olive oil |
Directions:
1. In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
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