Want to know one of the best ways to brighten up your meals? Use a ton of herbs or lemon! I love topping my steak, chicken, and salmon with this tangy, herby chimichurri sauce. In under 10 minutes, you’ll have a beautiful spread to add to your meal! This made about 4-6 servings for me, depending on how much you use. Also, this is best when consumed within 1-2 days of making.
If you end up making this recipe, feel free to a snap picture and tag #TWFeats— I love seeing your food photos!
Chimichurri Sauce
Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 tbsp. dried organo
- 1/2 diced red onion
- 3 garlic cloves
- 2 tbsp fresh lemon or lime juice
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
- Dash of crushed red pepper
Instructions
- Place everything into a food processor and process on low until well combined, similar to the consistency of salsa but a little smoother (don’t process until it’s completely blended though or you’ll have herb soup!)
- Serve immediately or store in the fridge in a glass container for 1-2 days.
