Chimichurri

The Yemenites call it “Schug” and it is very Spicy. The Tunisian Call it “Harissa” Nd it has a red color and also very spicy. This recipe is for the South American sauce. Unlike the Harissa it doesn’t last long, so it is best if it is consumed on the same day. I like to chop the ingredients before blending them, it gives a smoother consistency.  

Ingredients:
1/2 Cup Chopped Parsley
¼ Cup Chopped Basil
½ Cup Chopped Cilantro
3 Garlic Cloves
½ Cup Lemon juice
¼ Cup Olive Oil
½ tsp Salt

Blend all and serve