Chimichurri Sauce

Chimichurri Sauce
Photo by Scott Phillips

Ingredients

  • 1 tsp. ground cumin
  • 1 tsp. kosher salt; more to taste
  • 1/3 cup extra-virgin olive oil
  • 1 cup packed fresh mint leaves (from 1 large bunch)
  • 2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
  • 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
  • 1 tsp. coarsely chopped jalapeño (from ¼ medium chile)
  • + 1 more ingredients
    • ¼ cup fresh lime juice (from 1-½ limes)

Put the parsley, mint, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.

View full recipe at Fine Cooking

Comments

Variations on Chimichurri Sauce

  • Chimichurri Sauce
    • 5 large garlic cloves
    • 1/2 cup distilled white vinegar
    • 1/2 teaspoon dried hot red pepper flakes
    • 3 large bunches fresh flat-leafed parsley
  • Chimichurri Sauce
    • 1/2 cup olive oil
    • 2 teaspoons dried oregano
    • 2 tablespoons hot paprika or 1 teaspoon cayenne pepper
    • 4 garlic cloves
    • 1 1/2 cups red wine vinegar
    • +3 other ingredients
  • Chimichurri Sauce
    • 1/2 cup olive oil
    • 2 garlic cloves
    • 1/4 cup fresh cilantro
    • 1/2 teaspoon ground cumin
    • 3/4 teaspoon dried crushed red pepper
    • +2 other ingredients
  • Chimichurri Sauce
    • 1 teaspoon dried hot red-pepper flakes
    • 1 teaspoon minced garlic
    • 1/2 cup fresh flat-leaf parsley
    • 1/4 cup fresh lemon juice
    • +2 other ingredients
  • Chimichurri Sauce
    • 1/2 cup extra-virgin olive oil
    • 1 cup packed fresh cilantro leaves
    • 1 1/2 cups packed fresh parsley leaves
    • 1 teaspoon ground cumin
    • +5 other ingredients


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