Simple (and delicious!) Chimichurri

Here is a simple recipe for Chimichurri, an absolutely delicious sauce made with herbs, garlic, oil, and vinegar.



2 packed cups cilantro, mostly leaves but some stems are ok too

1 packed cup parsley, leaves only

1/3 cup loose oregano, leaves only

4 cloves garlic

1 jalapeno, chopped with the seeds included

1/2 cup onion, roughly chopped

1/2 cup red wine vinegar

3/4 cup canola oil

juice of 1 lemon or lime

2 tsp salt

2 tsp black pepper

DSCF3235Combine all ingredients, except the oil, in a food processor or blender and pulse until mostly broken down.

Next drizzle in the oil while blending for a few seconds. And that’s it!

Store your Chimichurri in a sealed container for up to a week in the fridge, though it’s best used the day after it’s made. It goes wonderfully with grilled meats and seafood, as well as anything that can use a nice acidic, herbal kick. It’s also a great vegan sauce!





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