This is my petition for Chimichurri to be year-round as long as you have access to quality fresh herbs! It's one of my FAVORITE sauces! It's so bright and fresh. It packs a little bit of heat, which I love! Most chimichurri's I've had out and about are full of oil and it totally takes way from the flavor of the herbs. So while my recipe is a little less traditional, it packs the flavor. It goes amazing with shrimp, chicken or steak. It's delicious on top of a burrito bowl or on potatoes as a side dish! It is quick and easy to make and I have a feeling you'll be hooked, too!
What You'll Need:
• 1 cup parsley
• 1 cup cilantro
• 1/3 red onion or 1 large shallot
• 1-2 cloves garlic (peeled)
• 1/2 lemon (juiced)
• 3 tbsp red wine vinegar
• 3-6 tbsp quality olive oil (depends on how oily you want it to be)
• 1 tbsp dried oregano
• 1/2 tbsp red pepper flakes
• Salt & pepper to taste
How To:
>> Throw everything into a food processor and give it a nice rough chop! You don't want it fully blended, you still want some texture to it. That's literally it! Taste it and add in more salt or pepper, or add in more red pepper flakes if you want it to have a little more heat and enjoy!
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