This simple chimichurri sauce recipe, takes steaks, veggies, fish, and grains to a whole never flavorful level.
- 1 bundle cilantro
- 1 bundle parsley Italian flat leaf
- 2-3 stems mint
- 1 red jalepeno pepper
- 8-10 cloves garlic 1 small bulb
- 2 limes juiced
- 2 lemons juiced
- 1-1.5 cups olive oil
- 1+ teaspoon sea salt
- 6-10 grinds fresh pepper
Coarsely chop the cilantro, parsley and mint. Remove seeds from the jalepeno pepper and finely chop. Mince the garlic.
Juice the limes and lemons and mix together with the herbs.
Slowly add in the olive oil until your desired consistency and flavor is reached. (If you feel it's too acidic you may want to go with 1.5 cups of olive oil).
Season to taste with salt and pepper.
For a quick version, you can put everything in a blender and blend until everything is well combined. I prefer mine to be a little more chunky and I don't mind the chopping so I usually go that route but it's whatever you have time for!
This sauce is great over steaks, seafood, veggies and grains.