Quick Chimichurri Sauce
Yield: ¾ Cup
6 Tablespoons Chimichurri Seasoning
6 Tablespoons Olive Oil
2 Teaspoons Water
1/2 Teaspoon French Grey Sea Salt
1 Teaspoon Red Wine Vinegar
1 Teaspoon Fresh Lemon Juice
Chimichurri sauce was born in Argentina where it is used primarily as a sauce for grilled meats. It would be an understatement to say that it quickly became a favorite here at the farm. It is our ‘Go To’ sauce or condiment for any grilled meat, poultry, or seafood. And we love it drizzled on the potatoes that accompany those meats. This version is made from our dry seasoning blend, which is every bit as flavorful as the original, without the trouble of shopping and chopping that comes with the fresh. We think once you’ve tried this one that you’ll quickly agree. Not only is it ridiculously easy, but it is also ridiculously delicious! So much so that you’ll probably want to keep a batch on hand for use anytime!
Place all ingredients in a small mixing bowl. Whisk to combine, cover and refrigerate until ready for use. This sauce will stay fresh in the refrigerator for 1-2 weeks.