Bonefish Grill’s Chimichurri Sauce
Ingredients:
8 cloves garlic, minced
1 teaspoon Kosher Salt (or to taste)
1 teaspoon oregano, dry leaves
1 teaspoon black pepper, ground
1 teaspoon red pepper flakes
Finely grated lemon zest from 3 lemons
4 ounces fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup virgin olive oil
Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8-inch in size.
Add Italian parsley and pulse chop until parsley is 1/8-inch in size. Add the olive oil and blend in quickly.
Allow the sauce to marinate for 30 minutes before serving.
Source: KWES NewsWest TV 9, Midland, TX website; Chef Tony Seta for the Bonefish Grill.