Zesty, Green Chimichurri Sauce Recipe

By Booper-2

Ingredients

• Prep time
• 10 10 10 minutes
• Cook time
• Total time
• 10 10 10 minutes
• to to 3 4 on the tangy, vinegary side. If you prefer things to be a bit more tame, reduce the amount of vinegar to 3 or 4 tablespoons.
• 1 1 cup chimichurri sauce
• You Will Need
• 2 2 2 cups (50 grams) packed parsley leaves and tender stems
• 3 to 4 3 to 4 4 garlic cloves, finely minced (1 tablespoon minced)
• 1 1 1 medium shallot, finely chopped
• 1 1 1 teaspoon kosher salt
• 1/2 to 1 1/2 to 1 1 teaspoon crushed red pepper flakes or 1 jalapeño or fresno chili pepper, chopped
• 1/2 1/2 1/2 cup (120 ml) olive oil
• 1/3 1/3 1/3 cup (80 ml) red wine vinegar

Details

Servings 1
Adapted from inspiredtaste.net

Preparation

Step 1

Directions.
Finely chop the parsley then add to a bowl with the garlic, shallot, salt, red pepper flakes (or chopped chile pepper), olive oil and the red wine vinegar. Stir. (Or, puree all ingredients in a food processor or blender).
Let the sauce stand at room temperature for 20 minutes before serving. The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you just might notice the parsley’s green dulls slightly).


Notes and Tips

Once you have the base recipe, you can play around with it depending on what ingredients you have on hand. Try switching parsley for cilantro, or use a combination of both herbs. A little fresh mint or oregano -- we prefer dried -- is great, as well.