Chimmichurri
Fresh, herbaceous Argentine sauce perfect for grilled meats
Ingredients
- ½ cup flat-leaf Italian parsley
- About 20 mint leaves
- 2½ tsp minced garlic
- Juice of ⅓ lemon
- 1 tsp red pepper flakes
- Sugar to taste
- Salt to taste
- Pepper to taste
- ½ cup olive oil
Instructions
- Add all ingredients to mini food processor. Purée. Add ½ tsp of garlic on top of chimmichurri after it has been transferred to serving bowl.
Recipe Note:
This is insanely good on steak, chicken, or even roasted vegetables. Make it ahead - it actually gets better after sitting for a few hours!