Chimichurri Sauce

  • 1 large bunch of fresh, flat-leaf parsley, washed
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped red onion
  • 3 cloves fresh garlic
  • juice of half of a lime
  • 1/2 cup olive oil

Put the parsley, cilantro, red onion, garlic and lime juice in the bowl of a food preocessor fitted with the steel chopping blade.  Pulse until ingredients are roughly chopped.  With food processor running, slowly pour in the olice oil.  Transfer sauce to a bowl. (The Sauce can be made in advance, preferably a couple of hours before serving.  Cover and set aside in a cool palce or refrigerate and remove from the fridge a half hour before serving.  Stir well to blend ingredients.)  Spoon sauce onto grilled steaks, chicken or fish.  Makes about 3/4 cup.

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