Chimichurri
Ingredients
- 2-4 bunches basil
- 2-4 bunches parsley
- 1/2 cup red wine vinegar
- 1 cup olive oil
- 1 package anchovies chopped
- 1/4 cup capers
- 4-5 cloves of garlic or 1 shallot, chopped
- 2 hard boiled or fried eggs
- 2+ tsp chili flakes
- 1 tbsp M5 Spice Rub or sea salt
Instructions
- PICK or cut stems from basil and parsley, roughly chop and set aside.
- PLACE in blender or food processor
- POUR in olive oil, red wine vinegar, chopped garlic/shallots, eggs, anchovies, capers, chili flakes, spice rub or salt
- PUREÉ until smooth.
- Optional : ADD more rough-cut herbs to pureed sauce.
- CHILL in the refrigerator for at least an hour to let the flavors infuse.
Notes
Good for up to a week in the refrigerator!
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