A Latin pesto sauce from Argentina, which is popular in many Cuban recipes.
OPTIONAL:
Chimichurri or Chimmichurri (Spanish)
Tximitxurri* (Basque)
Tximitxurri* (Basque)
Makes 2 cups (480 ml)
BASIC:
2 cups (480 ml) chopped parsley
2 cups (480 ml) chopped parsley
8 minced garlic cloves
3 Tbs. (45 ml) organic lemon juice
1 cup (240 ml) olive oil
OPTIONAL:
- substitute organic lime juice or white vinegar
- in Uruguary: add red pepper flakes and fresh oregano
- add paprika, cumin, thyme, basil, cilantro (instead of parsley), and/or bay leaf
- organic tomato and red bell pepper
1. Purée all the ingredients in a food processor.
2. Pour over vegetables or meats
3. Store covered in the refrigerator.
* One theory for the name of the sauce: it is from the Basque settlers who arrived in the 19th century in Argentina.
translation: a mixture of several things in no particular order
* One theory for the name of the sauce: it is from the Basque settlers who arrived in the 19th century in Argentina.
translation: a mixture of several things in no particular order
