Chimichurri Sauce

This is a great sauce for meat, fish, chicken, vegetables, eggs, and especially vine-ripe tomatoes! The key is fresh herbs, and honestly, you can sub out the herbs mentioned below for others like sage and oregano and rosemary––just don’t use too much, as they can overpower the sauce. Two tablespoons each is enough. And if you only have cilantro and parsley or cilantro and chives, well that works too! This will keep in the fridge for more than a week; make sure the oil covers the herbs.

Ingredients

1 cup olive oil

1 cup fresh cilantro

1 cup fresh parsley

1/2 cup fresh mint––optional 

1/4 cup chives

1/4 cup fresh oregano (optional, but we like it)

4 cloves garlic, minced

2 tablespoons apple cider vinegar, lime or lemon juice

3 tablespoons preserved lemon or 1/8 cup lemon juice

1 pinch red pepper flakes, or more to taste––optional

Directions

Put the olive oil and then all other ingredients in a blender. Buzz until smooth, add more olive oil if needed for smoothness of blending.