Chimichurri Sauce

By Randy

Great sauce and marinade...excellent on steak and chicken

Ingredients

• 1 cup cilantro leaves
• 1 cup flat-leaf parsley leaves
• 1/2 cup mint leaves
• 4 cloves garlic, roughly chopped
• 3/4 to 1 cup olive oil
• 1/4 to 1/3 cup red wine vinegar
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette — it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Refrigerate at least 4 hours best if over night