Bonefish Grill's Chimichurri Sauce
The national chain restaurant's version of chimichurri sauce, a versatile Argentinean sauce that is served over seafood as well as beef, pork and poultry.
8 cloves garlic, minced
1 teaspoon Kosher Salt (or to taste)
1 teaspoon oregano, dry leaves
1 teaspoon black pepper, ground
1 teaspoon red pepper flakes
Finely grated lemon zest from 3 lemons
4 ounces fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup virgin olive oil
- Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8-inch in size.
- Add Italian parsley and pulse chop until parsley is 1/8-inch in size.
- Add the olive oil and blend in quickly.
- Allow the sauce to marinate for 30 minutes before serving.
Makes about 1 1/2 to 2 cups.
Recipe and photograph provided courtesy of www.bonefishgrill.com; through ARAcontent.