Chimichurri For Beef, Innards And Sausage

Recipe Ingredients

1 cup	237ml	Picked Italian parsley
6		Garlic cloves
1 teaspoon	5ml	Chopped fresh oregano
1		Dried chile flakes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Malt or red wine vinegar
1 cup	237ml	Olive oil

Recipe Instructions

In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.

This recipe yields about 2 cups.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B40) - from the TV FOOD NETWORK

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