Chimichurri Pesto Sauce
By: Chris Paulk
Published: Friday, May 21, 2010 - 11:16pm

Ingredients




3 tablespoons RED WINE VINEGAR
2 tablespoons WATER
4 CLOVES GARLIC- MINCED
1/2 inch BAY LEAF - BROKEN  HALF
3/4 teaspoon SALT
3/4 teaspoon DRIED RED PEPPER FLAKES
1/2 teaspoon CRACKED BLACK PEPPER
1/4 cup OLIVE OIL
1/2 cup FINELY CHOPPED FRESH FLAT LEAF PARSLEY

Preparation

1 STIR TOGETHER THE VINEGAR, WATER, GARLIC, BAY LEAF, SALT & PEPPERS UNTIL THE SALT IS DISSOLVED. 2 WHISK IN THE OIL AND PARSLEY UNTIL COMBINED. 3 LET STAND 30 MINUTES AT ROOM TEMPERATURE. 4 REMOVE THE BAY LEAF, BEFORE SERVING.

About


This bright and vibrant sauce is a wonderful side to Argentinian Beef. It super flavorful- so start with a little and add some more. It’s also a great condiment to spread on a sandwich.