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Chimichurri Sauce is brand new to my recipe box and I love it. In Argentina they serve chimichurri over beef. I had never tried anything like this over steak; generally we use traditional steak sauce. This was a new fresh and zesty sauce that was a wonderful with grilled steak. It would also be great with chicken, pork and even fish. It just takes a few minutes to prepare. If you’re up for something new, give this a try, I think you’ll like it and it’s sure to impress.
1 bunch parsley
1 bunch cilantro
6 garlic cloves
3/4 olive oil
1/4 cup lemon juice
1 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
Wash and dry parsley and cilantro and remove stems. I used my salad spinner and it worked great. In a food processor or blender add parsley, cilantro, and garlic. Process until coarsely ground. Add lemon juice, salt and pepper. With the processor running on low, stream in olive oil, until well combined. Serve immediately, or store in an airtight container for up to a week.