Lime and Basil Chimichurri
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Ingredients
2 tablespoons lime juice (from 1 or 2 large limes)
3 garlic cloves, minced
Approximately 1/2 tsp kosher salt
1 oz flat parsley leaves (about 1 1/2 cups per pack)
1/2-ounce package basil leaves and tender stems (3/4 cup each)
1/2-ounce package cilantro leaves and tender stems (3/4 cup each)
About 1/2 cup extra-virgin olive oil
To make
Recipe by Amanda Haas, culinary Director at Williams-Sonoma and author of the cookbook " Anti-inflammatory Remedies "(Chronicle Books, 2016). This Argentine-style herbal sauce, says Amanda, " is like an obsession for me. I love its bright color and how versatile it is - you can take whatever herbs you have in the fridge and add them."
In a food processor, combine the lime juice, garlic, 1/2 tsp salt, parsley, basil, and coriander until smooth. Drizzle with oil, whisking until a thick sauce forms (you may not need all the oil). Taste and season with salt.Preparation: for 1 week, in an airtight chilled form.
In a food processor, combine the lime juice, garlic, 1/2 tsp salt, parsley, basil, and coriander until smooth. Drizzle with oil, whisking until a thick sauce forms (you may not need all the oil). Taste and season with salt.Preparation: for 1 week, in an airtight chilled form.
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Author:Admin
Published: 11/20/2023 10:42 PM
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