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Chimichurri

Servings 0

Ingredients

  • 1 cup Italian parsley, leaves and small stems packed
  • 1 cup cilantro, leaves and small stems packed
  • 1/4 cup basil (or fresh oregano)
  • 3 cloves garlic smashed
  • 1 tbsp extra-virgin olive oil add more according to taste
  • 1 tbsp lemon/lime juice plus more to taste
  • 1/2 tsp sea salt
  • 1/4 tsp hot red pepper flakes
  • 3 tbsp finely chopped onion

Instructions

  • Combine all of the ingredients, except the onion, in a food processor and pulse until the herbs are finely chopped. Then pulse in the onion, leaving a little more texture than the herbs.
  • Taste and adjust the seasoning with more lemon juice and salt.

Notes

Keeps for 5 days, covered and refrigerated. The olive oil in the sauce will thicken with refrigeration. Bring the sauce to room temperature before using.