Chimichurri Sauce Free Recipe

Chimichurri Sauce Free Recipe
by Kristin Omdahl

This is one of those sauces that tastes good on just about anything. I usually make a batch when we are having steak for dinner, but the leftovers last several days in the fridge. Its wonderful tossed with roasted veggies, on chicken and fish, and even all by itself. I’ve added a few things to the classic version of chimichurri sauce. For example, I use a little extra garlic, include cilantro and lemon juice, and cut down on the olive oil. Enjoy!

Chimichurri Sauce Free Recipe
2 bunches flat leaf parsley
1 bunch cilantro
4 cloves garlic, chopped
1 tsp cumin
1 tsp dried oregano
3 TBSP red wine vinegar
2 TBSP lemon juice
zest of one lemon
1/2 cup extra virgin olive oil
Sriracha sauce (to taste, I used 1/2 tsp)
Salt & pepper to taste

Pulse the garlic, parsley and cilantro in the food processor. Move to a large bowl and mix in all the remaining ingredients. Cover and refridgerate. Will last several days.


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