Chimichurri Sauce
Servings
6 servings, or 1 cup
Cookbook:
Not yet published!
Introduction
About this Recipe
From: This recipe is a sneak peek from a cookbook not yet published!
This is a versatile sauce for any grilled meat, chicken or vegetables. Use this recipe as a guide. If you have fresh herbs in your garden just pick and use whatever you have. I have used any combination of oregano, sage, rosemary, chives, thyme, tarragon along with some parley and cilantro. Don’t be afraid to use lots of herbs!
Use any leftover sauce on sandwiches or add it to a simple vinaigrette.
Ingredients
- 2 cloves garlic
- 1 bunch cilantro
- ½ bunch parsley
- ½ cup chopped fresh chives
- ¼ cup fresh oregano leaves
- ¼ tsp hot chili flakes
- 2 Tbsp white wine vinegar
- ¼ cup olive oil
- ½ tsp salt
- fresh ground pepper
- Zest and juice of one lemon
Step by Step Instructions
Step 1
Drop garlic through feed tube of food processor. Add fresh herbs and pulse a few times to chop. Add remaining ingredients. Pulse a few times.
Step 2
Taste for seasonings.
Step 3
Transfer to a serving bowl. Can be made one day ahead.
Serve sauce in a bowl and pass it at the table.
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