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
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!