Chimichurri Sauce

Chimichurri Sauce

Chimichurri Sauce is a glorious, garlicky herb sauce meant for slathering over grilled meats.  It’s the Argentinian version of a pesto, and it’s fabulous!  Use it with chicken, fish, tacos, and of course, steak.

Ingredients

• 2 cloves garlic (use one for a less pungent flavor)
• 1/2 tsp sea salt
• 1 shallot, rough chopped
• 1 cup parsley leaves, be sure to remove most of the stems and rinse well
• 1/2 cup fresh cilantro leaves
• 2 Tbsp fresh oregano leaves (must be fresh!)
• 1 cup fresh basil leaves
• 1/2 cup olive oil (plus more for thinning if needed)
• juice of 1/2 large lime (or 1 small)
• 1 Tbsp sherry vinegar
• 1/2 tsp red chili flakes
• fresh cracked pepper to taste

Instructions

• Drop the garlic, salt and shallot into a small food processor and process until finely minced. Scrape down the sides of the bowl as necessary.
• Put the rest of the ingredients in the processor and pulse/process until the herbs are finely minced. Scrape down the sides of the bowl a couple of times. Taste the sauce and adjust the seasonings to your preference.
• Let the sauce rest in the refrigerator for an hour or two before using. If the sauce becomes too thick, thin it down with more olive oil.

Source: theviewfromgreatisland.com

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