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Recipe Detail Page
Chimichurri Sauce
Early Summer 2015
You can add some jalapeño pepper into this for a spicier sauce, if desired.
Makes ½ cup (125 mL)
⅓ cup (80 mL) fresh cilantro leaves
½ cup (125 mL) fresh oregano leaves
1 cup (250 mL) fresh Italian parsley leaves
¼ cup (60 mL) lime juice
1 tbsp (15 mL) grated lime zest
2 cloves garlic, peeled and coarsely chopped
½ cup (125 mL) olive oil
Salt and freshly ground pepper to taste
1 Place cilantro, oregano and parsley into a food processor and blend with lime juice, zest, garlic and olive oil. Pulse ingredients making sure not to purée. There should be some texture. Season with salt and pepper to taste.
Makes ½ cup (125 mL)
