Sauce: Chimichurri

By Snook

Ingredients

• 1 cup coarsely chopped fresh flat-leaf parsley
• 3/4 cup coarsely chopped fresh cilantro
• 1/4 cup fresh oregano leaves
• 1/4 cup red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup coarsely chopped red onion
• 6 cloves garlic
• 1/2 stemmed jalapeno
• Salt & pepper to taste
• 3/4 cup extra-virgin olive oil

Details

Servings 3

Preparation

Step 1

In a food processor, combine all ingredients except for olive oil. Pulse until finely chopped, stopping & scraping down sides of bowl as needed, about 1 minute. With motor running, add extra-virgin olive oil in a steady stream. Transfer sauce to an airtight container and refrigerate at least 2 hours. Bring to room temperature and stir before serving. Chimichurri can be stored, refrigerated, up to 1 week.