Chimichurri Sauce

This is by no means an authentic Argentinian Chimichurri Sauce recipe, but it is a delicious vibrant green sauce I can put together quickly with just the ingredients I have available in my garden.

Ingredients:

• 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

Directions:

• 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.