Chimichurri Verde Sauce
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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
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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
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