Chimichurri
Introduction
This sauce hails from Argentina, a country that's known for tasty grilled meats. Pair this with grilled beef, pork, chicken and even fish. It's also a great dipping sauce for grilled vegetables and whole-wheat bread.
Ingredients
1/2 bunch cilantro, leaves only
1 bunch, flat-leaf parsley, leaves only
1/4 cup white wine vinegar
4 cloves garlic
1 yellow bell pepper, cut into strips
1 lemon, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
1/2 teaspoon red pepper flakes
3 tablespoons olive oil
1 bunch, flat-leaf parsley, leaves only
1/4 cup white wine vinegar
4 cloves garlic
1 yellow bell pepper, cut into strips
1 lemon, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
1/2 teaspoon red pepper flakes
3 tablespoons olive oil
Directions
Combine all ingredients except for the olive oil in a food processor or blender. Slowly add the oil in a steady stream with the motor running.
Keep covered and chilled in refrigerator for up to one week.
Serving Size: Makes 2 cups, 2 tablespoons per serving.
Keep covered and chilled in refrigerator for up to one week.
Serving Size: Makes 2 cups, 2 tablespoons per serving.
Number of Servings: 16
