Chimichurri-Citrus Sauce

INGREDIENTS

• 1 cup parsley (large stems removed), chopped and well-packed
• ¼ cup fresh cilantro, chopped and well-packed (substitute 1 teaspoon dried oregano if fresh cilantro is unavailable)
• 2–3 cloves garlic
• ½ cup olive oil
• ¼ cup freshly squeezed lime or lemon juice
• ¼ cup freshly squeezed orange juice
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper to taste

Options:
To add a spicy-sweet touch, include 1–2 teaspoons of honey or agave and 1 teaspoon minced jalapeño or red pepper flakes.

PREPARATION

1. Place all ingredients in a food processor and blend, stopping to scrape down the sides of the bowl with a spatula. It takes about 1 minute.
2. Serve room temperature. The sauce will last up to 7 days, refrigerated.

Serves about 8 as a sauce. Prep time, 20 minutes.

Cook’s note: Originally from Argentina, chimichurri is traditionally used as a sauce or marinade for grilled meat, but some of our favorite applications include: spooned onto roasted veggies (especially potatoes!), atop rice or pasta, on fried or scrambled eggs, drizzled on pizza, mixed into salad dressing, or used as a dipping sauce for bread.