Chimichurri Sauce a La Uruguaya, South America

Recipe by Wadester
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4-6
YIELD: 32 ounces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use a large plastic bowl that has a good sealing cover to it.
  • First add the 1/3 C of Olive Oil, and gently stir in the can of stewed tomatoes.
  • Chop the fresh basil leaves into tiny pieces, and pour into your mixture.
  • Now finely chop the 1/2 bunch of fresh perejil (do not discard the stems), and add into the mixture above, including chopped stem pieces. (The stem of the perejil has all of the intense flavor.).
  • Finely chop 1/2 of a fresh yellow onion, and add to the above sauce mixture.
  • Now add in the 2 tsp of oregano and 2 tsp of minced garlic. And add a dash of sea salt and some freshly ground black pepper.
  • Squeeze 1/2 of a fresh lime over the mixture and stir well. Now refrigerate the chimichurri sauce for at least one hour. Then serve as a side dish to your favorite outdoor grilled meats, for that truly South American flavor. Believe me, your guests will not need any barbeque sauce after tasting Chimchurri sauce with their meats!
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