Name: Chimichurri
Yield: 16 servings
Ingredients: 1 cup fresh parsley leaves, firmly packed; ½ cup fresh cilantro; 2 tablespoons fresh garlic, chopped (about 4 cloves); 2 tablespoons fresh oregano leaves (or 2 tsp dried); 2 tablespoons red or white wine vinegar; pinch of salt; ¼ teaspoon ground black pepper; 1 teaspoon crushed red pepper flakes; ⅓ cup olive oil

AuthorGarden KitchenCategoryR1, Sauces, Sides, VegetablesDifficultyBeginner

Chimichurri sauce against wooden background

Yields16 Servings

1 cup fresh parsley leaves, firmly packed

½ cup fresh cilantro

2 tablespoons fresh garlic, chopped (about 4 cloves)

2 tablespoons fresh oregano leaves (or 2 tsp dried)

2 tablespoons red or white wine vinegar

pinch of salt

¼ teaspoon ground black pepper

1 teaspoon crushed red pepper flakes

⅓ cup olive oil

Wash hands with soap and warm water. Wash produce well and chop as directed.

In a blender, finely chop parsley, cilantro, fresh oregano, and garlic.

Add remaining ingredients and blend for a few more seconds, until all ingredients are well combined.

Taste and adjust seasonings as needed.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Keeps refrigerated for 1-2 days. Enjoy!

Ingredients