Recipe courtesy of Michelle Bernstein
Chimichurri for Beef, Innards and Sausage
- Total: 10 min
- Prep: 10 min
- Yield: about 2 cups
Ingredients
1 cup Italian parsley, picked
6 garlic cloves
1 teaspoon chopped fresh oregano
Pinch dried chile flakes
Salt and pepper
1/4 cup malt or red wine vinegar
1 cup olive oil
Directions
- 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.
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