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
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.