fbpx

 

Blender Chimichurri Sauce

This sauce comes together in a snap in your blender and is a great accompaniment to any cut of lamb or beef. Got extras? Use it as a marinade. Leftovers can be covered and refrigerated for 1 day and returned to room temperature before serving.
Serves 11 Serving: 2½ Tbsp

Ingredients List

  • 2 cups fresh parsley leaves and tender stems
  • 2 Tbsp fresh oregano leaves
  • 1 medium jalapeño, halved and seeded
  • 1/2 tsp crushed red pepper flakes
  • 1 garlic clove
  • 3/4 cup extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • 2 Tbsp red wine vinegar
Add to my Shopping List

Instructions

  • In a blender, combine the herbs, jalapeño, red pepper flakes, garlic, half of the oil, 3/4 teaspoon salt, and /4 teaspoon pepper. Purée, stopping to scrape down the sides of the container if necessary. Gradually add the rest of the oil.
  • Add the vinegar, blend for 1 second and then add a little water if you’d like the sauce to be thinner. Taste, add salt and pepper if desired, and serve right away.

Credits

RecipeEric Lundy

PhotographyErin Ng

WRITE A REVIEW

Your email address will not be published. Required fields are marked *

Your Rating




cta-booklet

Not on our mailing list?
Sign up and get 3 Easy, Gourmet Keto-Mojo Dinner Recipes!

At Keto-Mojo, we believe in sharing—sharing important keto community news, science and studies, great keto recipes, products we love, and profiles of people that inspire us.

Join our community now and get 3 exclusive recipes not found on our website.

Show Buttons
Hide Buttons
X