Ingredients
¼ C olive oil
2 T lime juice
1 oz (2 T) sherry vinegar (or red wine vinegar)
¼ C green onion, rough chopped
2 garlic cloves; smashed
2 garlic cloves; smashed
½ C Italian/flat leaf parsley, chopped
2 T each chopped fresh basil, oregano, cilantro
¼ tsp crushed red pepper
s & p to taste (~ ½ tsp salt, ¼ tsp pepper)
2 T each chopped fresh basil, oregano, cilantro
¼ tsp crushed red pepper
s & p to taste (~ ½ tsp salt, ¼ tsp pepper)
Directions
Combine all ingredients in a blender (mini 'bullet'-style blenders work great, but if you don't have one...don't bother with a full size blender, just do a good job of chopping everything and stir it all together in a small bowl); whirl or pulse until consistency is salsa-like with chopped herbs still in chunks. Salt and pepper to taste.
You can serve chimichurri sauce as soon as you make it, but the flavors blend and it gets even better if it sits for at least a couple hours (or overnight).
Stir chimichurri sauce into rice or pasta; spoon over chicken, pork, fish...
Combine all ingredients in a blender (mini 'bullet'-style blenders work great, but if you don't have one...don't bother with a full size blender, just do a good job of chopping everything and stir it all together in a small bowl); whirl or pulse until consistency is salsa-like with chopped herbs still in chunks. Salt and pepper to taste.
You can serve chimichurri sauce as soon as you make it, but the flavors blend and it gets even better if it sits for at least a couple hours (or overnight).
Stir chimichurri sauce into rice or pasta; spoon over chicken, pork, fish...
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