Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017




Posts : 17743
Thanked : 871
Join date : 2013-01-12


Post by Lobo on Sat 16 Jan 2016, 12:56 am


Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: n/a minutes
Servings: 1
A ubiquitous condiment in Argentina, chimichurri is usually paired with churrasco, or South American–style grilled meats. Spoon it liberally on top of any type of grilled meat to add some bright acidity and bracing garlic and herb flavors to the dish.

  • Printer Friendly Version

  • 13


  • 1 cup (1 oz./30 g) fresh flat-leaf parsley leaves
  • 1 cup (1 oz./30 g) fresh cilantro leaves
  • 3 Tbs. fresh marjoram leaves
  • 4 garlic cloves
  • Sea salt and freshly ground black pepper, to taste
  • 3 Tbs. Champagne vinegar
  • 1/2 cup (4 fl. oz./125 ml) olive oil
  • 1/2 red bell pepper, roasted, peeled, seeded and finely diced
  • 1 Tbs. red pepper flakes (optional)


In a food processor, combine the parsley, cilantro, marjoram and garlic and pulse several times to combine. Scrape down the sides of the bowl and generously season with salt and black pepper. Add the vinegar and pulse to incorporate. With the motor running, add the olive oil in a slow, steady stream until emulsified.

Transfer the mixture to a small serving bowl. Stir in the roasted bell pepper and red pepper flakes. Cover the chimichurri tightly and refrigerate for at least 1 hour or up to overnight. Remove from the refrigerator 30 minutes before serving. Makes about 1 cup (8 fl. oz./250 ml).

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Weldon Owen, 2009).

    Current date/time is Fri 02 Dec 2016, 6:25 pm