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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe comes from Michael Chiarello's Napa Style. This sauce is different from the rest because it has smokiness from the paprika. Ingredients:
1 bunch fresh flat-leaf parsley, finely chopped |
2 bay leaves |
6 garlic cloves, minced |
1 1/2 teaspoons smoked paprika |
1 tablespoon fresh oregano leaves, finely chopped |
1/2 cup red wine vinegar |
1 1/2 cups extra virgin olive oil |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor.
2. Pulse until combined.
3. Put the sauce in a glass or plastic container with a tight fitting lid.
4. Chimichurri will last for up to 1 month, refrigerated.
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