Anyone know how to make chimmychurry?

You can mince the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment.

1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture
Salt and pepper to taste




Combine all ingredients and let set for at least 2 hours before serving.

I found this on AllRecipies.com

Is it a sauce???



Chimichurri Sauce for Steaks
This is a great Argentinean marinade or sauce. Use it on
grilled meats, such as T-bone, porterhouse or skirt steak. The
sauce is best if used immediately but will keep in the
refrigerator for a couple of days. Prep Time: approx. 5 Minutes.
Ready in: approx. 5 Minutes. Makes 1 1/2 cups (8 servings).
Printed from Allrecipes, Submitted by Ty Robbins
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1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper


Directions
1 In a blender or food processor, combine the parsley,
garlic, oil, vinegar, lemon juice, salt, ground black pepper
and cayenne pepper. Mix well, but do not puree.

Thanks. I just got a hold of her. Here is her recipe:

A healthy bunch of parsley (15 or more stalks)
2-3 garlic cloves (normal size no elephant size)
Put the parsley and garlic in food processor if not you must chop it very
fine
Sprinkle some oregano
Some red pepper flakes
Salt and Pepper
Cover the whole thing w/ good olive oil, mix well and a squirt of red wine
vinegar; leave it at room temperature...do not refrigerate

If you love garlic,then you'll love this.

Mine is a little different:

1 Cup of flat parsley
1 Cup of Cilantro
1 clove of garlic
1/4 tsp of Cumin (or to taste)
1/4 tsp of cayenne (or to taste)
Salt
Pepper
good olive oil
red wine vinegar (or anything that isn't balsamic)

I put the parsley, cilantro, garlic, cumin & cayenne in the food processor with the salt and pepper and let it get ground up..

Then I add about 2 or 3 tablespoons of vinegar

then I add olive oil- around 1/3rd of a cup and let it go in slowly to emulsify while the motor is running.

I serve this with flank steak that I have marinated with cumin, salt, pepper & cayenne.

LMAO @ Suzanne!!

Its a marinate/dipping sauce for steak from Argentina! OLE`!!!