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Emily Jacobs

Chimichurri Sauce


Chimichurri Sauce might just be one of the most versatile sauces you can make. It is bright and tangy with a hint of spice. It is delicious on meats and fish and a perfect topping to a grain bowl. Make a big batch of this, use it for the week and make sure to freeze leftovers for when you need to make a quick dinner.


Makes Approximately 1 Cup Sauce

1 cup parsley leaves (it's okay if you have small stems as well)

1 cup cilantro leaves (same as above)

1/2 cup mint leaves

2 garlic cloves smashed

1/2 cup shallots roughly chopped

3 tbsp lime juice

2 tbsp red wine vinegar

1/2 tsp sea salt

1/2 tsp black pepper

pinch of red pepper flakes

1/3 cup extra virgin olive oil


In a blender or a food processor puree all ingredients until smooth. Use a rubber spatula to scrape down the sides to ensure all ingredients get pureed.

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