A food processor makes quick work of this mint chimichurri sauce which goes great with grilled steak or lamb. You can store it in the refrigerator for up to 1 week.
Makes 1 cup
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1 1/2 cups packed fresh mint leaves
1/2 cup packed fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
1 tablespoon honey
2 garlic cloves
1/2 teaspoon crushed red pepper flakes
Juice of 1 lime (about 2 tablespoons)
1/2 cup extra-virgin olive oil
3/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Total: 5 Minutes
Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade, and puree until smooth. Add oil in a slow, steady stream with sea salt and pepper. Store in an airtight container in refrigerator for up to 1 week.