Sauce: Chimichurri

Sauce: Chimichurri
Sauce: Chimichurri

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2.5

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2.5

servings

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

Directions

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.

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