Lime and Basil Chimichurri
Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). This Argentine-style herb sauce, says Amanda, "is like an obsession for me. I love the vibrant color and how versatile it is--you can take whatever herbs you have in the fridge and throw them in."
How to Make It
Step 1
1
In a food processor, pulse lime juice, garlic, 1/2 tsp. salt, parsley, basil, and cilantro until coarsely chopped. Drizzle in oil, pulsing, until a thick sauce forms (you may not need all the oil). Taste and season with salt.
Step 2
2
Make ahead: Up to 1 week, chilled airtight.
Ingredients
2 tablespoons lime juice (from 1 or 2 large limes)
3 garlic cloves, minced
About 1/2 tsp. kosher salt
1 ounce flat-leaf parsley leaves (about 1 1/2 cups packed)
1/2 ounce packed basil leaves and tender stems (3/4 cup each)
1/2 ounce packed cilantro leaves and tender stems (3/4 cup each)
About 1/2 cup extra-virgin olive oil
Directions
Step 1
1
In a food processor, pulse lime juice, garlic, 1/2 tsp. salt, parsley, basil, and cilantro until coarsely chopped. Drizzle in oil, pulsing, until a thick sauce forms (you may not need all the oil). Taste and season with salt.
Step 2
2
Make ahead: Up to 1 week, chilled airtight.
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