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Chimichurri Sauce

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Ingredients

  • 1/2 C 1/2 C Red wine vinegar
  • 1 t 1 t Kosher Salt
  • 3-4 cloves 3-4 cloves garlic
  • 1 1 Shallot
  • 1 1 Fresno chile or red jalapenio
  • 1/2 C 1/2 C cilantro
  • 1/4 C 1/4 C flat leaf parsley
  • 2 T 2 T oregano
  • 3/4 C 3/4 C EVOO

Details

Preparation

Step 1

In a food processer with the blade spinning, place the garlic and shallot in via the feed tube. Turn off the food processor and scrape the sides, add the cilantro, parsely, oregano, chilli pepper and vinegar and turn on the food processer. With the processer running add the EVOO via the feed tube.

Place in an air tight container and store in the fridge for up to one week. Remove from fridge thirty minutes prior to use to allow the oil to return to room temperature.

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