Main Dishes

Chimichurri Sauce

Via Dianne Pierson

For steak, chicken, fish
Prep Time: 15 minutes
Cook Time: none


2 cloves garlic
½ C fresh, chopped parsley
2 scallions, chopped
1 T vinegar
¼ t red pepper flakes
4 T olive oil


Toast garlic in small fry pan over medium/high heat until fragrant and spotty brown.
Shake pan occasionally.
When cool enough to handle peel the garlic.
Add parsley, scallions, vinegar, pepper flakes, and peeled garlic to blender.
With blender running slowly drizzle in the olive oil until smooth and emulsified.
Season with salt and pepper to taste.
Can be refrigerated in airtight container for up to 3 days.