Chimichurri La Portena

Name: Chimichurri La Portena
Total time: 15 min
Yield: 1 1/3 cups
Cuisine: spanish
Ingredients: 1 bunch fresh Italian parsley (about 1/2 cup, firmly packed); 1 large head garlic (about 13 large cloves), peeled and finely minced; 1 tablespoon oregano; 1 teaspoon hot red pepper flakes; 1/2 cup distilled white vinegar; 1/2 cup corn oil; 1 teaspoon freshly ground pepper; Salt to taste

By Elaine Louie

Total Time: 15 minutes
Rating: 4(28)
Comments: Read comments

Featured in: Take the No. 7 to the Andes (Come Hungry)

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Ingredients

Yield:1⅓ cups

1bunch fresh Italian parsley (about ½ cup, firmly packed)
1large head garlic (about 13 large cloves), peeled and finely minced
1tablespoon oregano
1teaspoon hot red pepper flakes
½cup distilled white vinegar
½cup corn oil
1teaspoon freshly ground pepper
Salt to taste

Ingredient Substitution Guide

Preparation

Step 1
Combine all ingredients in the bowl of a food processor, and pulse until finely chopped (or chop by hand).
Step 2
Pour sauce into a glass container, and refrigerate until needed. Serve at room temperature.