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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A food processor makes quick work of this mint chimichurri sauce which goes great with grilled steak or lamb. You can store it in the refrigerator for up to 1 week. Ingredients:
1 1/2 cups packed fresh mint leaves |
1/2 cup packed fresh flat-leaf parsley |
2 tablespoons chopped fresh oregano |
1 tablespoon honey |
2 garlic cloves |
1/2 teaspoon crushed red pepper flakes |
juice of 1 lime (about 2 tablespoons) |
1/2 cup extra-virgin olive oil |
3/4 teaspoon sea salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade, and puree until smooth. Add oil in a slow, steady stream with sea salt and pepper. Store in an airtight container in refrigerator for up to 1 week.
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