Laurie’s Chimichurri Sauce

By: Noel Moton

Prep time:  20 min

I keep this sauce stocked in the fridge at all times.  It is incredible on grilled steak, as well as chicken, fish, vegetables and probably a lot of other things!

1/4 cup of lemon juice
1/2 cup chopped fresh parsley
1/4 cup chopped basil (cilantro can be substituted)
2 tbsp fresh garlic
1 tbsp dry oregano
1 tbsp red crushed pepper
Salt – start with 1/2 tbsp and add more to taste
1 cup of olive oil

Combine all ingredients into a food processor, except the olive oil.  Turn on the machine and pour the olive oil in as it is running.  Process until combined.  Best if refrigerated for at least an hour before serving, to let the flavors meld.  Keep in the fridge for up to two weeks.

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