Chimichurri Sauce
Servings
12Serving size
about 1 TablespoonThis recipe can easily be multiplied and makes great leftovers. Use it on sandwiches!
Ingredients
| 4 clove Garlic, raw |
| 1/4 cup Olive oil |
| 2 wedge yields Lemon juice |
| 1/2 tsp., whole Ground cumin |
| 1/4 tsp. Salt |
| 1 Tbsp. Honey |
| 1 pepper Jalapeno pepper (stemmed and seeded) |
| 1 cup chopped Fresh parsley |
| 2 Tbsp. Fresh oregano |
Instructions
Place the garlic, olive oil, lemon juice, cumin, salt and honey in a mini chopper or blender.
Process until smooth.
Add the jalapeno and pulse until the pepper is cut into a small dice.
Add the parsley and oregano and pulse until the greens are a coarse dice.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The real key to a great Chimichurri sauce is the fresh oregano. You can do this with dried oregano, but the fresh is really worth it. This is a pretty mild version, so if you like yours spicier, add another jalapeno (or two). Chimichurri is a bold flavor, so you will need something with a fairly bold flavor to pair it with, like salmon, pork, or flank steak.