Chimichurri Sauce
1 cup fresh basil leaves
3/4 cup fresh Italian parsley
Juice of 1 lemon
2 cloves garlic
1/3 cup red onion
2 tbsp. white wine vinegar
1/2 cup extra virgin olive oil
Big pinch of salt & pepper
Place all the above ingredients in a food processor or blender and process until smooth. Store leftovers in an air-right container refrigerator for 1-2 days.
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