Chimichurri (Dipping Sauce)


Ingredients

  • ½ cup olive oil
  • 2 Tablespoons lemon juice
  • ⅓ cup fresh parsley, minced
  • 1 clove garlic
  • 2 shallots (or 2 small onions), minced
  • 1 teaspoon minced basil, thyme, or oregano (or mixture of these, if preferred)
  • Salt and pepper to taste

Procedure

  1. Combine all ingredients in a bowl and let sit for at least 2 hours before serving with empanadas .
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