Chimichurri

Recipe adapted from On The Grill

This is a sauce/marinade originally from Argentina.  I added it on top of barbecue pork and it was excellent!

Ingredients:

1 cup fresh parsley

1 cup fresh cilantro

4 cloves garlic

4 tablespoons butter

3 tablespoons white balsamic vinegar

1/2 cup olive oil

1/2 red pepper - roasted, peeled seeded and diced

1 tablespoon red peppers flakes

Salt & Pepper

First start with roasting your red pepper.  I placed mine, skin down, on the barbecue for around 10 minutes.

In a food processor ( I used a blender, which worked fine) combine the parsley, cilantro, butter and garlic.  Pulse several times to combine the ingredients.  Scrape the sides of the bowl, add salt and pepper.  Add the vinegar and again pulse to mix in.  Keep your ingredient running and slowly add in the olive oil until emulsified.  Pour into a small serving bowl and mix in your red pepper flakes and roasted red peppers.

Refrigerate for at least 1 hour.

*karisa*