Garden Chimichurri Sauce
Garden Chimichurri Sauce
1 cup parsley leaves, loosely packed
10 basil leaves,
1 sprig fresh oregano leaves
3 cloves garlic
2 tablespoons apple cider vinegar
1/8 tsp crushed red pepper flakes
1/4 tsp sea salt
1/8 tsp fresh black pepper
1/2 cup extra virgin olive oil
In a food processor, combine the parsley, basil, oregano, garlic, vinegar and crushed red pepper flakes, sea salt, and black pepper. Pulse mixture until desired consistency. Transfer mixture to a bowl and pour the olive oil over the mixture to combine. Use sauce for grilled vegetables or chicken skewers for a light alternative.
Recipe by Edible Garden Chef Megan McCarthy
