Chimichurri Sauce

Chimichurri Sauce

Makes about ½ cup

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)
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Directions
  1. In a small mixing bowl, combine parsley, onion, garlic, oregano and red pepper flakes.
  2. Stir in lime juice.
  3. Drizzle in oil, stirring to combine, until desired consistency is reached.
  4. Season with salt and pepper to taste.
  5. Use immediately. Try it 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.