Chimichurri
(Dipping Sauce)
Ingredients
½ cup olive oil
2 Tablespoons lemon juice
¹⁄₃ cup fresh parsley, minced
1 clove garlic
2 shallots (or 2 small onions), minced
1 teaspoon minced basil, thyme, or oregano
(or mixture of these, if preferred)
Salt and pepper to taste
Procedure
1. Combine all ingredients in a bowl and let sit for at least 2 hours before serving
with empanadas.
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