Chimichurri Sauce

This herbaceous, tangy condiment was perfect atop oven-roasted pork shoulder for our Cuban-inspired dinner. Don't worry...I'll post that recipe soon. This is basically a Latin pesto. And it's delicious!

Ingredients

2 C fresh cilantro
1 C fresh parsley
2 T fresh oregano
2 T minced garlic
2 T vinegar
juice from 1 lemon
3 T sundried tomatoes + some for garnish
olive oil
optional: freshly ground salt and freshly ground pepper*

Procedure

Put all ingredients except olive oil in blender and pulse to a thick mixture. Remove from blender and whisk in olive oil until desired consistency. To serve, place the chimichurri in a bowl and garnish with more sundried tomatoes.

*Note: the sundried tomatoes I have right now are super salty. Not sure why. So, when I used them, I don't use any additional salt.

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