Chimichurri
Chimichurri
makes a large batch, ~1–2 tbsp per serving
Ingredients
- fresh parsley, 1 cup tightly packed & finely chopped
- fresh cilantro (or other fresh herbs like basil), ¼ cup, tightly packed & finely chopped
- fresh oregano leaves (or dried oregano), 2 tbsp fresh or 2 tsp dried
- garlic, 3 cloves, minced
- red wine vinegar, ¼ cup
- evoo, ½ cup
- red pepper flakes, 1 tsp
- salt & pepper, to taste
Directions
- Transfer finely chopped herbs into a mixing bowl with garlic, red wine vinegar, red pepper flakes, salt, & pepper.
- Slowly drizzle in evoo while whisking continuously (or blend in a mini blender if preferred).
- Continue to whisk and adjust taste—add any other flavors your palate is telling you to.
- Transfer sauce to a jar and refrigerate for at least 30 minutes to enhance flavor (can be used right away if needed).
- Chimichurri sauce goes great on meat, fish, or veggies—store this batch up to a week.