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Chimichurri Sauce Recipe

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This recipe for Chimichurri Sauce, by , is from The Buss Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Dawn Buss
Category:
Category:
Ingredients:  
Ingredients:  
2 c. lightly packed leaf parsley (about 1 large bunch)
3/4 c. extra-virgin olive oil
1/3 c. red wine vinegar
1 Tbsp. fresh lemon juice
2 tsp. dried oregano
3 garlic cloves, chopped
1/2 tsp. salt
Dash of freshly ground black pepper
Directions:
Directions:
In a food processor or blender, combine the parsley, olive oil, vinegar, lemon juice, oregano, and garlic. Process until the ingredients are well blended and very finely chopped. Season with 1/2 teaspoon salt and a dash of pepper; then process again until almost smooth.

Transfer to a small serving bowl. Cover with plastic wrap and let the sauce stand at room temperature for up to 2 hours to allow the flavors to develop.
Personal Notes:
Personal Notes:
Used with beef fondue. Can be used with grilled beef, chicken fondue, etc.

 

 

 

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