Chimichurri Sauce

1. 1

   Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice.

2. 2

   Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil.

3. 3

   Pulse to blend the ingredients.

4. 4

   If the sauce is too thick, add more oil and lemon juice.

5. 5

   The sauce should be just thin enough to pour.

6. 6

   Transfer the sauce to a serving bowl and serve with the empanadas.

* Per serving · 4 servings · Values may vary.

No additional tips available.