Baytree Caterers Liverpool Chimichurri Dip

Baytree Caterers Liverpool Chimichurri Dip
 
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by baytree

 
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Ingredients

Ingredients
Method
 
  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 1/4 cup fresh oregano leaves (optional)
  • 3-6 cloves of garlic (depending on how you like you garlic !)
  • 2 tablespoons chopped onion
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • Salt and red pepper flakes to taste
Pulse blend the garlic and onion in the food processor until finely chopped.
Add the parsley or cilantro, and the oregano leaves and pulse briefly, until the mix is finely blended but NOT puréed.
Add the olive oil, lime juice, vinegar and stir.
Season with salt and red pepper flakes to taste.
Store in the refrigerator until ready to serve.

Baytree Caterers Liverpool Chimichurri Dip

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This recipe was uploaded by baytree

 
 
Although this Argentine sauce is traditionally served with grilled steaks, Chimichurri is pretty much perfect as a sauce for fish, a dip for picnics or as a side dish for summer cooking.
As it also goes well with rice and veggies, you won’t find too much left over if you serve this at a BBQ. At Baytree Caterers we never find much of this left over at the end !

Method


Pulse blend the garlic and onion in the food processor until finely chopped.
Add the parsley or cilantro, and the oregano leaves and pulse briefly, until the mix is finely blended but NOT puréed.
Add the olive oil, lime juice, vinegar and stir.
Season with salt and red pepper flakes to taste.
Store in the refrigerator until ready to serve.
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