Didi made this sauce to go with her steak. She said it was "winnahs".
CHIMICHURRI SAUCE
1 c. packed fresh Italian parsley leaves
¼-1/2 c. cilantro leaves, as desired**
3 cloves garlic, peeled, crushed
½ tsp, lemon zest
1 tsp. dried oregano
1 tsp. chili garlic crisp
½ tsp. kosher salt
¼ c. olive oil
2 TB red wine vinegar
Place all the sauce ingredients to a small food processor. Pulse 4-6 times until herbs are roughly chopped and chunky to your desired consistency. Transfer to a serving bowl.
**Note: I love the taste of cilantro stems, so I add about 2 TB.
Makes approximately ½ c. Great with steaks, seafood, on eggs.
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