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Chimichurri

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHIMICHURRI
 Categories: Sauces, Herbs, Ethnic
      Yield: 2 Servings
 
      6    Garlic cloves (or more)
           -- minced
      2 c  Parsley (tightly packed)
           -- preferably Italian
    1/2 c  Cilantro (tightly packed)
      3 ts Best quality dried oregano
      2 ts Best quality dried thyme
      2 ts Chopped fresh rosemary
      2    Bay leaves
      1 ts Whole black peppercorns
    1/2 ts Dried crushed red pepper
           -- or more, to taste
    3/4 c  Vinegar
           -- (Oregano-Chile-Garlic,
           -- Mediterranean, or
           -- Red Wine vinegar)
      1 tb Water
           -(if using Red Wine vinegar)
    3/4 c  Olive oil
    1/2 ts Salt
 
  In a food processor or blender, grind the garlic and the herbs. Grind
  the bay and peppercorns in a spice grinder, and add to the herb
  mixture with the crushed red pepper and vinegar (plus water if using
  Red Wine vinegar). Add the olive oil and gently mix to blend; do not
  overprocess. Sauce should be slightly thickened. Let stand several
  hours or refrigerate and serve at room temperature.  Drizzle over
  grilled or roasted meats, fish or chicken. Also good on tomatoes or
  sandwiches. Yields 2 cups.
  
  NOTE: Recipe may be halved.  Keeps well several weeks in refrigerator.
  
  Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by
  Karen Mintzias
 
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