Isreali chimichurri

This healthy and flavorful sauce complements any meat. A cilantro and parsley base with a slight taste of mint, basil and tart from lemon. Chimichurri uses vinegar, but the added lemon gives the sauce a fresh and bold flavor. I call this Israeli chimichurri because I don’t actually know the name of this sauce. Chimichurri was the closest thing I could tie it to when I tasted it for the first time.

Isreali chimichurri

Servings 1 Cups

Ingredients
  

  • 2 Ounces Parsley (One Bunch Including Stems)
  • 2 Ounces Cilantro (One Bunch Including Stems)
  • 1/2 Ounce Basil
  • 1/2 Ounce Mint
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 Teaspoon Salt
  • 2 Whole Cloves Garlic
  • 1 Cup olive oil

Instructions
 

  • Dice up all the greens into smaller pieces so they don't bind up in the blender. Including the parsley, cilantro, basil, and mint.
  • Place all the ingredients into a blender or food processor.
  • process until smooth and no longer stringy.
  • Store in the refrigerator and use on meats as desired to add flavor.