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lili@delightfulpalate.net

Cilantro Chimichurri

Recipe from Sarah Foster   (jpeg 076)

Makes about 1 cup

  • 1 ½ cups of cilantro leaves
  • ½ cup flat leaf parsley
  • 2 tablespoon chopped fresh oregano
  • 1 tablespoon honey
  • 2 garlic cloves
  • ½ teaspoon of dried red pepper flakes
  • 2 tablespoons white wine vinegar
  • Juice of 1 lime
  • ½ cup extra-virgin olive oil
  • Sea salt and freshly black pepper

Combine the cilantro, parsley, oregano, honey, garlic, red pepper flakes, vinegar, and lime juice in a processor or blender a puree until smooth. With the motor running, gradually add the oil. Season with salt and pepper to taste and serve or refrigerate in an airtight container until ready to serve.  Last up to one week.