This is my mothers recipe and the kind of Chimichurri I have always eaten when I lived in Argentina. This recipe calls for lemon juice instead of vinegar making for a much more milder flavour. As my Mom makes this and never measures the ingredients the amounts are aproximate. My web searches did not find this recipe so I thought I would share this for everyone to enjoy. If you have never tasted Chimichurri, I will tell you that I have never met anyone who hasn't liked it.
Red Thick Chimichurri
picture coming soon!
picture coming soon!
1/2 Cup Oil
1/4 - 1/3 cup lemon juice
1 bunch flat leaf/Italian parsley chopped finely
4 - 6 cloves garlic; finely minced
½ red bell pepper; seeded and finely diced
1 tbsp + tomato paste (to thicken to desired consistancy)
Salt and Pepper to taste
optional
1 tomato; peeled, seeded, finely chopped
1/4 tsp oregano
pinch hot chili flakes
Mix all ingredients together chill to allow flavours to mix.
pinch hot chili flakes
Mix all ingredients together chill to allow flavours to mix.
Serve beside any meat dish specially BBQ.
