 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Chimichurri is a family-favorite! This will keep nicely in covered glass (you should never use plastic) container for several days in the refrigerator but when serving, it is best at room temperature. Use this chimichurri to marinate pork, chicken, steak and lamb. Spoon over before serving or just pass it around. Delicious on talapia also. Please enjoy - this is so good for you! Ingredients:
1 cup extra virgin olive oil |
2/3 cup sherry wine vinegar |
2 tablespoons lemon juice |
4 tablespoons basil leaves (chopped fresh) |
3 tablespoons garlic (minced) |
2 tablespoons shallots (minced) |
1 tablespoon oregano leaves (chopped fresh) |
1 cup flat leaf parsley (chopped fresh) |
1 jalapeno (sliced with the seeds) |
1/4 teaspoon crushed red pepper flakes |
1 teaspoon sea salt |
1 teaspoon black pepper (freshly cracked) |
Directions:
1. In the bowl or a food processor, combine the olive oil, sherry vinegar, lemon juice, basil, garlic, shallots, oregano, parsley, jalapeno and crushed red pepper. Pulse until well-blended but DO NOT PUREE. Add salt and pepper to taste.
|
|