Hello friends! Have you ever made a recipe and thought to yourself why did it take me so long? Well that’s exactly what I said last week when I made this chimmichurri sauce. Wow does it ever add flavour! Now I have seen this recipe many of times in magazines and swear everytime that I am going to make it. With summer right around the corner we will be adding this sauce to the weekly meal planning list.
Chimmichurri sauce is easy peasy to make. I hesitated to post this delicious sauce but the reality is a good sauce can change your whole meal, in a good way. I love this chimmichurri sauce because its so versatile. I opted to leave out jalapeños but if you want to take it up a notch go ahead. Not only can you play around with ingredients but this sauce can be added to anything from fish, vegetable skewers to flank steak served over a nice summer salad.
Chimmichurri Sauce
- 1 cup basil
- 3/4 cup cilantro
- 3 garlic cloves, crushed
- 1/2 shallot, chopped
- 1 lemon zest
- 1 juice from a lemon
- 1/2 cup olive oil
- salt , to taste
- 1 tbsp white wine vinegar
- 1 tbsp capers, chopped
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In a food processor, add basil, cilantro, garlic, shallot, lemon zest and juice, olive oil and salt. Pulse until combined but not pureed. Add white wine vinegar and capers and pulse again. Taste and add more salt if desired.
Do you have a favorite condiment? Please share!
