Chimichurri Recipe
I combined elements from various chimichurri recipes to create this unique blend, which has quickly become a favorite. It can be stored in the refrigerator for up to two weeks.
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Servings: 16 people
Ingredients
- ¼ cup of red wine vinegar
- 5 garlic cloves
- ½ onion roughly chopped
- 1 teaspoon of hot pepper flakes
- 1 teaspoon of coarse salt
- 1 teaspoon of dried oregano
- 1 teaspoon of freshly ground black pepper
- ½ cup of extra-virgin olive oil
- 1 cup of finely chopped parsley leaves tightly packed
- 1 cup of finely chopped cilantro leaves tightly packed
Instructions
- Begin by placing the parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and black pepper into the bowl of a food processor. Use short pulses to combine the ingredients until they are coarsely chopped.
- While continuing to pulse, gradually add the olive oil to the mixture. Be careful not to over-process; the goal is to achieve a texture that is finely chopped but retains some texture and body.
- Once mixed, transfer the chimichurri into a container and refrigerate it. Allow the sauce to marinate for at least two hours so the flavors can meld together beautifully, enhancing the overall taste.