Recipe: Chimichurri Sauce

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Ingredients

½ lb. Markon Parsley, trimmed
½ lb. Cilantro, trimmed
½ lb. Diced Green Onions
¼ oz. Jalapeño Peppers, trimmed
1 Tbsp. Chopped Garlic
½ c. Primo Gusto Extra Virgin Olive Oil
½ c. GFS Red Wine Vinegar
1 tsp. Iodized Salt
½ tsp. Trade East Ground Black Pepper

Recipe Preparation

1. In small batches, place the parsley, cilantro, scallions, jalapeño and garlic in a food processor fitted with a metal blade. Pulse-chop to desired consistency. Place in a stainless steel mixing bowl.

2. Add the oil, vinegar, salt and pepper to the herb mixture. Mix thoroughly. Place in a covered storage container, label, date and refrigerate until needed.

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