Chimichurri Recipe
Use chef Sharone Hakmon’s tasty sauce to add some zesty flair to a variety of dishes.
This recipe for Chimichurri sauce can be used in a variety of ways, including as a topping over steak, added to vegetables or used in pasta salads.
Chimichurri Recipe
Prep time: 10 minutes
Makes: about 5 cups
Difficulty: Easy
Cost: $
Ingredients
2 bunches cilantro, finely chopped
2 bunches parsley, finely chopped
1 bunch scallions, finely chopped
3 cloves of garlic, minced
11⁄2 lemons, juiced and zested
1 teaspoons red pepper flakes
3 cups extra virgin olive oil
Salt and pepper
Instructions
- Take equal amounts of parsley and cilantro—about a handful each—and place into a food processor and blend until coarsely chopped. Add in the remainder of the parsley and cilantro, as well as the 3 cloves of garlic and the scallions, and continue to blend until all of the ingredients are finely chopped.
- Transfer the chopped cilantro, parsley and garlic into a large bowl. Add the olive oil and toss all together. Add the lemon zest and lemon juice to the bowl and continue to mix.
- Add the red pepper flakes, two pinches of salt, and a dash of black pepper to taste and stir the mixture with a wooden spoon.
Copyright © 2013, Sharone Hakman | http://sharonehakman.com/
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