Chimichurri

CHIMICHURRI
Recipe Rating:
 1 Rating
Prep Time:

Ingredients

1 1/2 c fresh cilantro leaves
1/4 c fresh flat-leaf parsley leaves
1/4 c fresh mint leaves
2 scallions
3 clove garlic, grated
1/4 c lime juice
1 tsp agave syrup
kosher salt/cracked pepper
olive oil

The Cook

paulette jepsen Recipe
Cooked to Perfection
Lincoln, CA (pop. 42,819)
kssnsurf2007
Member Since Jul 2010
paulette's notes for this recipe:
I love this!! My family eats it with vegetables, meat, poultry, fish or anything else we can think of!!! Its wonderful!
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Directions

1
Put all ingredients into food processor bowl and pulse until coarsely chopped.
2
Turn processor on and pour olive oil in through feed tube until sauce is the consistency of pesto. Do not process until the sauce is a puree.
3
Chill or set aside for 20 minutes before serving. This will keep in refrigerator at least 3 days
Comments

1 comment

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user paulette jepsen kssnsurf2007 - Aug 3, 2013
I have changed this recipe after using it so much. I am going to post a revised edition as "Catsup Somewhere". Both of the recipes are wonderful it's simply a matter of taste. Try them both.

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