Looking back to spring when I made a vibrant chimichurri. I used freshly picked oregano, parsley, chives, and a hot banana pepper with olive oil, red wine vinegar, and salt. And when I don’t grow my own, I support local farmers. This grilled T-bone steak from Murphy Farms was the perfect reward, deliciously satisfying after a productive day.
1 Comment
When putting garlic in oil use it up in a day or too. The risk of botulism grows past that.