recipe

Bobby Flays Chimichurri

Aired May 17, 2009

Ingredients
2 cups packed fresh parsley leaves
2 tablespoons fresh oregano leaves
4 cloves garlic
1 teaspoon smoked Spanish paprika
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
Preparation

Combine parsley, oregano and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, oil, salt and pepper, and process until smooth. Scrape into a bowl.

Let sit at room temperature for 30 minutes before serving. Can be made 8 hours in advance if tightly covered and refrigerated. Bring to room temperature before serving.

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