As requested... Bonnie G. Maukonen I also like to add fresh hot peppers to give it more heat :)) Chimichurri 3 bunches Italian flatleaf parsley 4 cloves garlic, peeled 3 tbsp fresh oregano 1 tbsp crushes red pepper flakes 4 tbsp white wine vinegar salt and pepper extra virgine olive oil In a food processor combine all of the above ingredients except the olive oil. Blend the mixture until it is finely chopped, and has the consistency of a pesto. Then pour the contents into a container with a tight sealing lid. Add enough olive oil to cover the mixture, probably about a half cup. Stir well. The marinade should not be too thick, It should have enough oil to make it easily spreadable. Allow the marinade to rest at room temperature until you are ready to use it. Now it is time to get the grill fired up!
Posted on: Tue, 30 Dec 2014 14:40:04 +0000
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