Chimichurri
Ingredients
- 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
Instructions
- 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.
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.
