Chimichurri Sauce for Steak, Chicken, Fish or Vegetables
Recipe adapted from From Asparagus to Zucchini.
This bright green parsley sauce with lemon and garlic is high in vitamin C and delicious on just about anything – a nice alternative to pesto.
Prep Time
60 minutes
Cook Time
10 minutes
Yield
1 Cup
Ingredients
1⁄3 cup olive oil
1 clove garlic (peeled)
1 lemon juice
pinch red pepper flakes
1 shallot (peeled and roughly chopped)
1 tablespoon oregano, fresh
1 cup parsley, fresh
Instructions
Combine all ingredients in a blender with 1/3 cup water and let stand at least 1 hour. The flavors really bloom as they sit. Serve over grilled steak, chicken, fish, or vegetables. Makes about 1 cup.