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.
Tasty Tip:
- Fresh, ready-made chimichurri is also available in the Meat Department.
