Chimichurri Sauce

By sallycohen

Ingredients

• Chimichurri Sauce
• 1 C lightly packed flat leaf parsley leaves
• 1 C lightly packed cilantro leaves & tender stems
• 1 inch shallot
• 1/4 C sherry vinegar, or more as needed
• 2 small cloves garlic
• 1/2 dried oregano
• 1/2 - 1 t cumin
• kosher salt
• 1/2 C olive oil
• Process vinegar, herbs & spices to make a coarse puree.
• With processor running slowly pour in oil. Adjust salt, cumin & vinegar as needed.
• Let rest at least 30 minutes. Will keep up to 5 days in the refrigerator.

Preparation

Step 1

Process vinegar, herbs & spices to make a coarse puree.
With processor running slowly pour in oil. Adjust salt, cumin & vinegar as needed.
Let rest at least 30 minutes. Will keep up to 5 days in the refrigerator.