Chimichurri Sauce

Chimichurri Sauce
Photo by Scott Phillips

Ingredients

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

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

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    • 3/4 cup extra-virgin olive oil
    • 3 large bunches fresh flat-leafed parsley
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    • 1 teaspoon salt
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    • 1/2 teaspoon ground cumin
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    • 2 garlic cloves
    • 1 teaspoon salt
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