- 1/2 cup packed fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1 large garlic clove
- 2 tablespoons extravirgin olive oil
- 1 tablespoon water
Preparation1. Place first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour oil and 1 tablespoon water through food chute; process until well blended.
CL's Chimichurri Sauce comes together in a flash. The parsley adds the freshness, while the lemon juice and garlic add some tang. The crushed red pepper kicks up the spice without being overwhelming and the rest of the ingredients blend quite nicely. At first I didn't think that the mixture was going to process up very well. As soon as the few tablespoons of liquid were poured in it became a smooth texture and was perfect for pouring over our CL Garlic Rubbed Flank Steak. This was just perfect with some sauteed zucchini and yellow squash and CL's Three-Cheese Macaroni and Cheese. I am anxious to see what other meats and vegetables that this Chimichurri Sauce can enhance.