Oregano and Marjoram: 
An Herb Society of America Guide to the Genus Origanum

Recipes

Lemon Thyme and Italian Oregano Chimichurri

A variation on the classic Central and South American condiment.

2 tablespoons coarsely chopped garlic
2 cups tightly packed parsley (preferably flat-leaved)
¼ cup tightly packed lemon thyme leaves and tender stems
½ cup tightly packed mild oregano leaves and tender stems (O. xmajoricum)
½ cup tightly packed cilantro leaves and tender stems (coriander)
Peel of 1 lemon, yellow portion only, cut into small pieces
4 fresh bay leaves, with center stem removed
Dash crushed red peppers or ground cayenne to taste
¾ cup vinegar (white wine or cider) or lemon juice
¾ cup extra virgin olive oil
½ teaspoon salt

Combine garlic, herbs and peppers in processor; finely chop. Add vinegar or lemon juice, olive oil and salt. Process until completely mixed. Refrigerate at least 24 hours before using to mellow flavors. Store in refrigerator for up to 1 week; do not freeze. If fresh bay leaves are not available, grind dry leaves in a spice mill.

Yield: About 2 cups

Recipe © Madalene Hill and Gwen Barclay

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