Chimichurri Sauce
This sauce is a great accompaniment. I’ve used it as a dipping sauce, a marinade, and drizzled it over meat, pizza, and bowl meals. If using it as a marinade, you may want to double the quantities below.
Traditionally chimichurri sauce is made with red wine vinegar but I prefer it with lemon juice. Since we’ve already deviated from the traditional, this recipe is highly adaptable. Depending on what I’m serving it with, I’ve added cilantro or mint instead of the oregano.
Chimichurri Sauce
Yield: ½ cup
¼ cup parsley, finely chopped
1 tsp oregano, finely chopped
1 garlic clove (about 1 tsp), finely minced
Zest from one lemon (about 1 ½ tsp)
2 Tb lemon juice
¼ cup olive oil
1 ½ tsp salt
¼ tsp Aleppo pepper
Combine all of the ingredients in a bowl. Taste and make any adjustments to the lemon or salt.