Friday, January 29, 2010

A taste of Argentina

Chimichurri. Ah, you taste like summer sunsets in my mouth. You are warm breezes, torrontes wine, and a tango in the night. I love you so. I put this magic stuff on pork and beef as a marinade, and serve a little extra on the side. The is not as traditional as some- I like to leave the onion and garlic in larger dices, but it can also be thrown into a blender. Also, if I have fresh parsley on hand, I toss that in too.

1/2 cup olive oil
1/4 cup red wine vinegar
white onion, diced
4 cloves garlic, diced
cilantro- 2-3 fistfuls
fresh parsley, if on hand

I promise you, this stuff is like heaven!

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