Chimichurri
- 1 cup packed fresh Italian parsley leaves, finely minced
- 1 cup packed fresh cilantro leaves, finely mined
- 1-2 garlic cloves, finely minced
- ⅓ cup extra virgin olive oil
- 1½ teaspoon soy sauce
- 2 Tablespoons lime juice
- 1 teaspoon sugar
- A pinch of cayenne pepper
- In a non-reactive bowl (glass, ceramic, stainless steel), combine all the ingredients. Refrigerate until serving time.
I added my herbs to a food processor and pulsed until finely chopped. You could sub a pinch of red pepper flakes for the cayenne.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/the-new-nutritious-eats-and-a-recipe-for-chimichurri/
3.2.2925