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Chimichurri Sauce


2 cups pure olive oil
1 cup white vinegar
1 cup parsley, washed and chopped very fine
1/2 tsp. salt
1/2 tsp. white pepper
2 tablespoon garlic, pureed

Combine all ingredients, mix and refrigerate. Serve with warm bread, brush it on chicken breasts or use it as a dipping sauce for steaks. Makes about 3 cups.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.