Recipe - Chimichurri

6 Garlic cloves (or more)
minced
2 cup Parsley (tightly packed)
preferably Italian
One half cup Cilantro (tightly packed)
3 teaspoon Best quality dried oregano
2 teaspoon Best quality dried thyme
2 teaspoon Chopped fresh rosemary
2 Bay leaves
1 teaspoon Whole black peppercorns
One half teaspoon Dried crushed red pepper
or more, to taste
Three fourths cup Vinegar
Oregano Chile Garlic,
Mediterranean, or
Red Wine vinegar
1 tablespoon Water
(if using Red Wine vinegar)
Three fourths cup Olive oil
One half teaspoon Salt

In a food processor or blender, grind the garlic and the herbs. Grind the
bay and peppercorns in a spice grinder, and add to the herb mixture with
the crushed red pepper and vinegar (plus water if using Red Wine vinegar).
Add the olive oil and gently mix to blend; do not overprocess. Sauce should
be slightly thickened. Let stand several hours or refrigerate and serve at
room temperature. Drizzle over grilled or roasted meats, fish or chicken.
Also good on tomatoes or sandwiches. Yields 2 cups.

NOTE: Recipe may be halved. Keeps well several weeks in refrigerator.

Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by Karen
Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini