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 cfresh cilantro leaves
-
1/4 cfresh flat-leaf parsley leaves
-
1/4 cfresh mint leaves
-
2scallions
-
3 clovegarlic, grated
-
1/4 clime juice
-
1 tspagave syrup
-
·kosher salt/cracked pepper
-
·olive oil
How to Make Chimichurri
- Put all ingredients into food processor bowl and pulse until coarsely chopped.
- 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.
- Chill or set aside for 20 minutes before serving. This will keep in refrigerator at least 3 days
