Chimichurri Sauce
Prep time:
Total time:
Serves: 4-6
- 1 large bunch flat-leaf parsley (about 1½ cups)
- 2 tablespoons fresh basil
- 6 garlic cloves
- ½ cup extra-virgin olive oil
- ¼ teaspoon red pepper flakes
- 3 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- Add the parsley, basil and garlic cloves to the bowl of a food processor and pulse until chopped (you can also do this by hand).
- Transfer the herbs and garlic to a small bowl.
- Add the olive oil, red pepper flakes and vinegar; stir to combine.
- Add salt and pepper to taste.
- Let sit 20 minutes or so before serving.
Recipe by The California Table at http://thecaliforniatable.com/chimichurri-sauce/
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