Chimichurri Sauce

Name: Chimichurri Sauce
Yield: 4-6 Servings
Ingredients: 1/2 cup olive oil; 4 tablespoons fresh lemon juice; 1 cup parsley leaves, washed and dried; 1 cup cilantro leaves, washed and dried; 1/4 cup fresh basil leaves, washed and dried or 1 teaspoon dried basil; 1 tablespoon dried oregano; 2 cloves garlic, coarsely chopped; 2 green onions, coarsely chopped; 1/4 teaspoon fresh ground black pepper; 1/2 teaspoons salt; 1/4 teaspoon crushed red pepper flakes (optional); pinch of cayenne (optional)

Author:
Shifrah Devorah and Zipporah Malka
Publish date:
Jun 11, 2012

This fresh and healthy sauce is a wonderful accompaniment to steak, chicken, or hamburgers. This sauce is also a delicious dip for challah.

4-6 ServingsServings

Ingredients

1/2 cup olive oil
4 tablespoons fresh lemon juice
1 cup parsley leaves, washed and dried
1 cup cilantro leaves, washed and dried
1/4 cup fresh basil leaves, washed and dried or 1 teaspoon dried basil
1 tablespoon dried oregano
2 cloves garlic, coarsely chopped
2 green onions, coarsely chopped
1/4 teaspoon fresh ground black pepper
1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes (optional)
pinch of cayenne (optional)

Preparation

Place all ingredients in a food processor and blend until smooth. Place the sauce in a glass or pottery container, cover and refrigerate for 2-6 hours (this will allow the flavors to develop). Remove from fridge about half an hour before using. This sauce will keep for up to one week.

Note:

This is so delicious we suggest making a double batch.