Chimichurri | Cooking | Salt Lake City Weekly


From Deer Valley's Julie Wilson


Julie Wilson's Chimichurri

1/4 cup mixed herbs such as tarragon, rosemary, mint, basil, cilantro, oregano and chives

2 cups Italian-style flat-leaf parsley

1 chopped shallot

2 large cloves garlic

1/2 cup olive oil/canola oil or a blend

2 tablespoons red-wine vinegar

2 tablespoons tarragon vinegar

1 pinch red pepper flakes

1/2 teaspoon salt

Throw everything into a blender or food processor and pulse until roughly chopped.

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