Chimichurri

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chimichurri

Recipe by Alison Cayne

Adapted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. 

  • Duration
  • Makes about 1 cupServings

Ingredients

  • 2 cups (packed) fresh flat-leaf parsley
  • 2 limes, juiced (about 1/4 cup), plus more as needed
  • 2 tbsp. finely chopped fresh oregano
  • 4 cloves garlic, finely chopped
  • 1/2 cup EVOO
  • Fine sea salt

Preparation

In a food processor, pulse the parsley, lime juice, oregano, and garlic until the herbs are roughly chopped. Add the olive oil and a pinch of sea salt; pulse until a chunky sauce forms, about 15 seconds. Check the seasoning and add more salt and/or lime juice, if needed.