Chimichurri Sauce
Ingredients
- 1 container Italian parsley
- 1/2 container fresh mint
- 2 tablespoons fresh thyme
- 2 tablespoons fresh oregano
- 1 tablespoon crushed garlic
- 4 anchovy fillets
- 1 tablespoon oil from the anchovies
- 1 serrano pepper deseeded
- 1/2 cup white wine vinegar lemon juice
- 4 tablespoons olive oil
Instructions
- Combine all ingredients, except the olive oil, in a small food processor.
- Drizzle in the olive oil until all the ingredients are well blended.
- Refrigerate until needed (next day is best).
Notes
Adapted from Donna Hay