Homemade Chimichurri
Explore the vibrant flavors of homemade chimichurri sauce! This Argentine condiment features fresh herbs, garlic, and tangy vinegar, perfect for enhancing grilled meats as a marinade or topping. Our easy recipe ensures you'll savor the authentic taste of chimichurri in every bite.
Servings: 1.5 Cups
Ingredients
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 2 cloves garlic peeled
- ½ lemon juiced
- 2 tsp. red wine vinegar
- ½-3/4 C extra virgin olive oil
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- ¼ tsp. crushed red pepper flakes
Instructions
- Chop the parsley and cilantro just below the bunch of leaves. Do not worry about the stems. They add great flavor.
- Place the garlic cloves in the bowl of your food processor, place the top on and give a few pulses.
- Now, add the parsley, cilantro, lemon juice, red wine vinegar, salt, black pepper and red pepper flakes.
- Place the top on the processor and blend till just combined. Open the hole in the top of the processor and start streaming in the olive oil while the machine is running. Add in between a half a cup and three quarters of a cup of olive oil (your desired consistency).
- This is great served over pork, steak, chicken and any type of seafood. Enjoy!
- This also freezes well. Just add a thin layer of olive oil over the top and freeze. It will last a few months in your freezer.