Chimichurri

Herb Sauce

Preparation info

  • Difficulty

    Easy

  • 1 cup

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This sauce is served mainly on the side with Carne Asada, and can also be used with roasted poultry and barbecued foods. It has an aroma that will take you to a garden of fresh herbs and flowers; it is just fantastic!

Ingredients

  • 3 cloves garlic
  • cups minced parsley
  • 1 cup minced cilantro leaves
  • cup minced green onions*, green part included
  • 1 tablespoon red wine vinegar
  • 2 teaspoons lime juice
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup oil

Method

  1. In the dry bowl of a food processor place the garlic and process until all the garlic pieces are stuck to the sides of the bowl.
  2. Add the parsley, cilantro and green onions and process 15 seconds. Stop, scrape the bowl and process again for 15 to 20 seconds.
  3. Add the vinegar, lime juice, salt, and pepper, and process 10 seconds more.
  4. Add the oil, mix for 2 seconds, and pour into a nonreactive covered container or jar. Keep refrigerated for up to a week or use immediately.