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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