* Exported from MasterCook *
Michelles Chimichurri Sauce - Argentine
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch curly parsley -- stemmed and minced (about 2 cups)
8 garlic cloves -- to 10 cloves, minced
1 cup olive oil -- preferably Spanish
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1 teaspoon salt -- or to taste
freshly ground black pepper
Combine the parsley and garlic in a food processor or mortar and grind to
a coarse paste.
Work in all the remaining ingredients. Correct the seasonings, adding
lemon juice or salt to taste. The chimichurri can be served right away,
but it will be better if you let it ripen for a few days in the
refrigerator.
Makes 2 cups (8 one-quarter cup servings)
AuthorNote: This pungent condiment originated in Argentina, where it's an
indispensable accompaniment for grilled meats. But it was the Nicaraguan
exiles arriving in Miami after the fall of Samoza who popularized it in
Florida. Today it's served at dozens of Nicaraguan restaurants in Miami,
not to mention at Argentinian steak houses. I like to think of it as Latin
American pesto. Serve the chimichurri on grilled meats and chicken. It
also makes a great marinade. This recipe comes from my assistant, Michelle
Bernstein, who was born in Argentina.
Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 245 Calories; 27g Fat (97.2%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 267mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 5 1/2
Fat.
Nutr. Assoc. : 901035 0 0 0 0 0 0
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