This is so simple, but it is also incredibly delicious. Toasted bread dipped into the bold flavors of chimichurri makes for a super easy and super tasty appetizer or side dish. We enjoyed this at a restaurant a while back and it was just to tantalizing I couldn't stop thinking about it. I could have been happy eating nothing but baskets full of bread with a side of chimichurri. Sometimes the best recipes are the easy ones.
Time to Make It: Under 10 minutes
Yield: Serves 4 to 6
1 (16 oz) loaf sourdough bread, sliced
2 cups fresh flat leaf parsley leaves5 garlic cloves
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp. dried oregano
1/2 cup extra virgin olive oil
3 TB red wine vinegar
3 TB lemon juice
1. Toast the bread on a grill over high heat, or in a toaster.
2. Combine the parsley leaves, garlic, cloves, salt, pepper, red pepper flakes, oregano, olive oil, red wine vinegar, and lemon juice in a food processor or blender. Pulse on high until pureed.
3. Serve bread warm and dip into sauce.