Description
I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.
Ingredients
- 1 cup tightly packed chopped parsley leaves
- 1 cup tightly packed chopped cilantro leaves
- ¼ cup red wine vinegar
- ½ onion, coarsely chopped
- 5 cloves garlic
- 1 teaspoon coarse salt
- 1 teaspoon dried oregano
- 1 teaspoon hot pepper flakes
- 1 teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Combine parsley
- cilantro
- red wine vinegar
- onion
- garlic
- salt
- oregano
- hot pepper flakes
- and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly
- while pulsing a few more times
- until chimichurri is chopped
- but not mushy.
- Refrigerate until flavors have blended
- about 2 hours.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 16