Quick Chimichurri

  • 2 c. packed parsley leaves
  • 1 T. minced garlic
  • 1/2 medium onion, finely chopped
  • 1 tsp. kosher salt
  • 1 jalapeño pepper, chopped
  • 1/2 c. extra virgin olive oil
  • 1/3 c. rice wine vinegar

Puree all of the ingredients in a food processor or blender. Let the sauce stand at room temperature for 20 minutes before serving.

  • Yields: 1 1/2 cups sauce
  • Preparation Time:5 minutes
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