Chimichurri Sauce

I’ve had this sauce on my to-do list ever since Madame Croquette posted it at the beginning of the month. And it was even more delicious than I imagined! While the original and traditional recipes call for it over steak (which I’m sure is unbelievable), Husband and I poured it over our chicken and potatoes. We were wowed. My parents have a habit of grilling for every family event, and I’m thinking I’ll bring a big bowl of this sauce next time to give our regular family meal a little kick!
Honesty time: I was a little hungry and spaced out, and skipped a step accidentally the first time – I forgot to saute the garlic and onion, so our sauce had quite a bit of bite, but was still utterly delicious.
I would only suggest trying this if you really, really love garlic (which I do!)

Chimichurri Sauce
via madame croquette

1 bunch parsley
2 bunch cilantro
1 cup extra virgin olive oil
1/3 cup white wine vinegar
2 tbsp of lime juice
5 garlic cloves
1/4 medium onion
1 teaspoon lemon zest
1/2 teaspoon ground cumin
Salt and Pepper to taste

Clean parsley and basil to keep just leaves and discard stems. Sauté garlic and onion until golden brown. Purée all ingredients in processor until smooth and transfer to bowl.

Serve over your favorite…. anything! We went with chicken and potatoes, steak would be heaven, but I think this would also be wonderful over sauteed vegetables, or as an enchilada sauce.

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