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Easy Chimichurri

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Recipe Summary Easy Chimichurri

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 | Easy Orderves

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

Directions

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.

Info | Easy Orderves

prep: 15 mins additional: 2 hrs total: 2 hrs 15 mins Servings: 16 Yield: 2 cups

TAG : Easy Chimichurri

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