Argentinean Chimichurri


1/2 C. olive oil

2 T. lemon juice

2 t. minced garlic

1/3 C. minced shallot

1/3 C. minced fresh parsley

1/3 C. minced fresh basil

1 t. chopped fresh thyme

1 t. chopped fresh oregano

salt & pepper to taste


Put all ingredients in a food processor except oil and pulse until desired consistency.  I like it a little bumpy, not smooth, but it depends on what you are putting it over (chicken, steak, fish, vegetables, crusty bread).  Slowly add olive oil and work into mixture.  Store on counter for two to four hours.  Refridgerate covered overnight.  For best results, make a day or two ahead to let the flavors blend.  It’s tangy and fresh.  A wonderful change from cream sauces.



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