XO Chimichurri
What you’ll need
Ingredients
- ½ cup parsley, coarsely chopped
- ½ cup cilantro, coarsely chopped
- 1 Tbsp. lime juice
- 3 Tbsp. Lee Kum Kee Seasoned Black Vinegar
- 2 ½ Tbsp. garlic, minced
- 2 Tbsp. Lee Kum Kee XO Sauce
- 1 tsp. Lee Kum Kee Sriracha Chili Sauce
- ½ cup extra virgin olive oil
- 1 tsp. Lee Kum Kee Gluten Free Soy Sauce
Made with
Lee Kum Kee products
How to make it
In a large bowl, combine all ingredients and mix well.
Transfer to an airtight container and refrigerate until ready to use.
Chimichurri will keep for 1 week in the refrigerator.
Tips: Serve on top of grilled meats, crackers, soups, noodles, etc.
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