chimichurri sauce
from the kitchen of mr. pete's
Essentials
1 medium shallot, chopped
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup packed fresh cilantro leaves
1/4 cup mr. pete's olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Process
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Marinate the garlic and shallot. Combine the garlic, shallot, vinegar, and lemon juice in a small bowl and set aside for 10 minutes.
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Process with the herbs. Transfer the garlic mixture (including liquid) to a food processor fitted with the blade attachment or blender. Add the parsley, basil, and cilantro and pulse to finely chop.
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Add the oil. With the motor running, drizzle in mr. pete's olive oil in a thin stream. This should take about 1 minute.
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Season. Stop the machine and scrape down the sides. Add the coriander, cumin, and salt. Pulse once or twice to combine.
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Use or serve. Use the sauce as a marinade, or serve over grilled or roasted meat. Enjoy!