Chimichurri Sauce
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup flat leaf parsley
  • 2 T coriander
  • 3 T fresh Oregano
  • 1 T fresh thyme
  • 2 Cloves garlic
  • Zest and juice of 1 Lemon
  • ½ cup olive oil
  • 2T red wine vinegar
  • ¼ tsp salt flakes
  • ¼ tsp cracked black pepper
Instructions
  1. Roughly chop all the herbs and garlic cloves and chuck in a food processor with the lemon zest, lemon juice, olive oil and red wine vinegar
  2. Process until the sauce becomes a desirable consistency. I like mine to be quite chunky still. You may need to add more olive oil and lemon juice at this point.
  3. Season with salt and pepper
  4. Store in the fridge for up to 1 week
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/chimichurri-sauce/