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.
Bonefish
Grill's Chimichurri Sauce
- 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.
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