Chimichurri Verde Sauce
Shop this look: Kokoro Rice Bowls, Shell Bisque Eggshell Large Low Bowl
Rated 5.0 stars by 1 users Let's Get Saucy 6 15 minutes Lollygag 1 C. Fresh Italian Parsley- Finely Chopped 1 C. Fresh Curly Leaf Parsley-Finely Chopped 3-4 Garlic cloves- skinned, trimmed, and minced 1/4 C. Fresh Oregano-Finely Chopped 1 Shallot- Minced 2 Tbsp. Fresh Lemon Juice 4 Tbsp. Red Wine Vinegar 1/4 Tsp. Red Chili Flakes 3/4 C. Extra Virgin Olive Oil Kosher Salt & Cracked Pepper In a Medium bowl combine all ingredients, making sure the first 5 are all chopped well first. Stir well to combine. Store in an airtight container for up to 2 weeks and serve at room temperature. This sauce is perfect over grilled steaks or try it with our Mediterranean Chorizo Octopus & Rainbow Vegetables. * Note: You can use 2 cups of either parsley instead if one is not available. * You can also add a bit more oil and red wine vinegar if it feels too dry- starting with 1 tsp. of oil and a splash of vinegar at a time.Chimichurri Verde Sauce
Category
Servings
Prep Time
Author: This is great bright and herbaceous sauce perfect for pairing with all kinds of vegetable sides or for drizzling over your favorite grilled surf n’ turf dishes
Ingredients
Directions
Recipe Note
Enjoy!