Chimichurri Sauce
Ingredients
2 oz.
fresh Italian parsley (about 2 bunches, coarse stems removed), very finely chopped
3 tbsp.
very finely chopped red onion
1 clove
garlic, very finely minced
½ tsp.
dried oregano
¼ tsp.
crushed red pepper flakes
2 tbsp.
Kowalski's Freshly Squeezed Lime Juice (from the Produce Juice Case)
¼ cup
Kowalski's Extra Virgin Olive Oil (or to taste)
½ tsp.
kosher salt (or to taste)
½ tsp.
freshly ground Kowalski’s Black Peppercorns (or to taste)
Directions
- In a small mixing bowl, combine parsley, onion, garlic, oregano and red pepper flakes.
- Stir in lime juice.
- Drizzle in oil, stirring to combine, until desired consistency is reached.
- Season with salt and pepper to taste.
- Use immediately as a marinade; a finishing sauce for meat, fish or egg dishes; a drizzle for grilled or roasted vegetables; or a dressing for sandwiches and salads. You can also use it in our recipes for Chimichurri Burgers, Chicken Chimichurri Salad, Chimichurri Rice, and Easy Chimichurri Flank Steak with Tomato Avocado Salsa.
