Chimichurri
By
paulette jepsen
@kssnsurf2007
1
I love this!! My family eats it with vegetables, meat, poultry, fish or anything else we can think of!!! Its wonderful!
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
How to Make Chimichurri
- 1Put all ingredients into food processor bowl and pulse until coarsely chopped.
- 2Turn 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.
- 3Chill or set aside for 20 minutes before serving. This will keep in refrigerator at least 3 days
