Yield: 3/4 cups
Active time: 10 minutes
Start to finish: 10 minutes
1 clove garlic
1/2 shallot
1/2 cup packed, fresh parsley leaves
1 tablespoon fresh oregano leaves
2 tablespoons fresh basil leaves - basil optional (probably not)
1/4 cup red chili flakes
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
salt and pepper to taste
1. Set up a food processor, and with the motor running, drop the garlic and shallot through the feed tube to mince - before the liquid.
2. Add the remaining ingredients, and puree until smooth
3. Serve with grilled meat and/or vegetables
Chimichurri is also delicious with grilled fish or chicken. The flavor is best if made a few hours ahead, and it will keep in the refrigerator for about a week.