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Hey Palak, why is that I can’t refrigerate chimichurri. Sauce? Thanks

How much olive oil do you use in the sauce. And what’s the best one to use?

Why have you suggested not to refrigerate ? How long can we keep this for ?

I use Lucini Italia Olive Oil (its linked in the recipe) You add olive oil as you go and as much as you’re comfortable with. Just add 2-3 tbsp at a time to the mixture. Traditionally- you would need to add about 1/2 cup to 1 cup of olive oil to get the right consistency but in an effort to make it a bit healthier- I’ve left the amount of olive oil optional!