Then There was Chimchurri

"The Year of the Herb" continues to be prolific. The oregano and parsley have matured along side of the basil which leaves us in a similar predicament of having an abundance of fresh herbs to be preserved. Chimchurri is a South American sauce most famously used in making churrasco steak. It's primary constituents are parsley and oregano. The recipe chosen was very basic to accommodate ingredients already in the kitchen and was found at http://simplyrecipes.com/recipes/chimichurri. Three cups of Chimichurri was processed and then placed in snack sized zip lock bags and frozen.

Chimichurri Recipe

Ingredients

• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 3-4 garlic cloves
• 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
• 1/2 cup olive oil
• 2 Tbsp red or white wine vinegar
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Method

1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

Serves 4.

It is defrosted, stirred and used on steak, chicken, pork, potatoes or in eggs. Delicious!