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Chimichurri Sauce

Print Recipe
Prep Time 20 minutes
Servings 6 servings

Equipment

  • 1 cutting board
  • 1 Chef knife
  • several bowls for mine en place (or can just place in mixing bowl as items are prepped
  • 1 Mixing Bowl
  • 1 Juicer (for juicing lemon)
  • 1 whisk

Ingredients
  

  • ½ bunch flat leaf parsley (washed, picked off stems and finely chopped)
  • 1 bunch cilantro (washed, picked off stems and finely chopped)
  • 1 fresh jalapeno (finely minced - seeds optional - I do not use them)
  • 2 tsp. garlic (finely minced)
  • 1 shallot (finely minced)
  • 7 scallions (finely chopped)
  • ¼ cup lemon juice (freshly squeezed is recommended)
  • 1/2 cup extra virgin olive & avocado oil blend
  • 1/4 tsp. kosher salt (or more to taste)

Instructions
 

  • Gather all ingredients and equipment (mise en place).
  • Wash, dry and prepare all ingredients as specified in the listing.
  • Add the kosher salt, garlic, parsley, cilantro, jalapeno pepper, scallions and lemon juice to the mixing bowl.
  • Whisk all of this together.
  • Slowly drizzle in the avocado-extra virgin olive oil blend while whisking to create an emulsion.
  • Taste for any need for more lemon (acidity) or salt, to your taste.
  • ** If you don't like to do all the chopping, you can make this in a food processor, but it doesn't look as pretty or appetizing, though it will still taste delicious.