Chimichurri
Category:
Makes about 2½ cups
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 1/4 cup(s) red wine vinegar
- 1 teaspoon(s) salt
- 4 cloves garlic
- 2/3 cup(s) chopped fresh cilantro
- 2/3 cup(s) chopped fresh flat-leaf parsley
- 3 tablespoons fresh oregano
- 2/3 cup(s) extra-virgin olive oil
- 2 tablespoons dried crushed red pepper
Chimichurri Directions
- Puree all of the ingredients in a food processor until evenly blended.
- Sauce will keep, refrigerated, for up to 1 week. Bring to room temperature before serving.
Recipe notes
This sauce is traditionally served with grilled, roasted, braised, broiled or sautéed meats, but works just as well on dishes such as scrambled eggs and sautéed greens.
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