This chimichurri sauce is perfect for topping all of your grilled meats with, adding a punch of herbal freshness and great flavor. Pair it with our Lamb Skewers for an outstanding barbecue main course.
Prep: 20 mins
Yields: 6 Servings
1/2 cuppacked fresh parsley leaves
1 tbspfresh mint
1 tspfresh oregano
2 cloves garlic, minced
1 large shallot, minced
1 tbspColavita Capers, rinsed
1 tspColavita Sun-Dried Tomatoes, drained and minced
1 anchovy fillet, (packed in olive oil) drained and mashed, (optional)
2 tbspColvita White Balsamic Vinegar
1/2 cupColavita Premium Italian Extra Virgin Olive Oil
salt and coarsely ground black pepper, to taste
1Finely mince the herbs, garlic, shallot, capers, sun-dried tomatoes and anchovy by hand or in a food processor using on/off pulses (do not over process).
2Add the vinegar and oil, whisk or process until well incorporated.
3Let sit at room temperature for a couple of hours to allow the flavors to blend. Use immediately or cover and refrigerate for up to one week.