Creating a vibrant and effortless chimichurri sauce is as simple as a summer breeze. With a handful of fresh herbs, zesty garlic, a splash of tangy vinegar, and a drizzle of olive oil, you’ll have a mouthwatering condiment that adds a burst of flavor to any dish!
Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 16
Yield: 2 cups
Ingredients
1 cup parsley leaves, finely chopped
1 cup cilantro leaves, finely chopped
¼ cup red wine vinegar
½ yellow onion, coarsely chopped
5 cloves garlic, minced
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 into a bowl and mix thoroughly.
- Pour olive oil in slowly, mixing in with ingredients until fully blended.
- Refrigerate until flavors have melded, about 2 hours.
- Serve over meats, veggies, salads or pasta dishes and enjoy!
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