- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh-squeezed lemon juice
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon freshly ground black pepper
- 4 cloves garlic, or more to taste
- ¾ cup fresh cilantro leaves, stems removed
- ¼ cup fresh oregano leaves, stems removed
- ¼ cup fresh basil leaves, stems removed
- ¼ cup fresh mint leaves, stems removed
- ½ cup flat-leaf parsley, stems removed
- Rinse the leaves of the fresh herbs and dry them on a paper towel so water isn't added to the Chimichurri.
- Coarse chop all the fresh herbs and garlic.
- Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, and fresh herbs in a blender.
- Pulse blender 2 to 3 times and scrape down the sides of the blender jar with a rubber spatula.
- Keep pulsing and scraping down the jar until a thick sauce forms, about 10-12 times.
- Pour mixture into a jar and refrigerate the Chimichurri sauce until ready to serve.
Serve Chimichurri with grilled steaks and chicken, or as a marinade for meats. This is also delicious in Greek yogurt or a sour cream dipping sauce. It makes a bright addition to salad dressings too. Serve it as a dip for rustic breads. Fresh Chimichurri will keep in the refrigerator for about a week. If you need to keep it longer, freeze it.
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