Zesty Chimichurri
- 1 Bunch parsley
- 2 Bunch cilantro
- 1 Cup extra virgin olive oil
- 1/3 Cup white wine vinegar
- 2 Tbsp of lime juice
- 5 Garlic cloves
- ¼ Onion
- 1 Teaspoon lemon zest
- 1/2 Teaspoon ground cumin
- Salt and Pepper to taste
Preparation
Clean parsley and basil to keep just leaves and discard stems. Sauté garlic and onion until golden brown. Purée all ingredients in processor until smooth and transfer to bowl.
Looks delicious!
Thanks so much!
The colour of that is just gorgeous!
Reblogged this on WordPress Report.
looks tasty!
I don’t even eat steak but these pictures make me verrrry tempted!
Thanks for stoping by! That is one of the best complements!
I love Chimichurri sauce! This picture makes me want a juicy steak!
Thanks for stopping by!
I pinned this amazing gem! Follow me if you wanna see it:]
Yes! Is your Pinterest the same screen name? I’m going to look for you
Wow, yum! Great color and presentation
Thank you Alexa! Cool hair
Thank you for liking my post! After looking your preparation, I’m hungry!
Thank you for stoping by! Happy blogging!
that’s beautiful!
Thank you!
Looks tasty, but curious as to why you discard the streams if you are blending everything?
Hi,
To be honest, I think the steams give it a rougher texture and I like it smooth. But it’s all about personal taste! If you like the chimichurri chunkier, then adding the stems is the way to go! Thanks for stoping by
Makes sense, I have a vitamix, so I think even the stems would get smooth.
I’m a gonna make this to accompany grilled skirt steak. And thanks for the thumb’s up on Fried Neck Bones…and Some Home Fries.
Skirt steak sounds amazing.No prob, I’l always looking for new cool ingredients!