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Chimichurri Sauce with Pecan recipe
GREAT on any meat dish
INGREDIENTS
1 Cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tablespoons of fresh or dried oregano
1/3 Cup extra virgin olive oil or pecan oil
2 Tablespoons red or white wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1/4 Cup Chopped Pecans
INSTRUCTIONS
- Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes plus pecans and adjust the seasonings.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two. Enjoy!!!
