Have you ever made chimichurri?
So chimichurri isn’t a whole meal – but it does make a
Chimichurri can be made using almost any combination of soft green herbs, though I typically stick with parsley and cilantro. But if you have extra of one or the other, then the proportions don’t really matter.
You chop the herbs and spices, bloom the dried oregano in the hot water and vinegar, and you add the olive oil and allow to rest. You can freeze in small containers, or in a zip top bag, and break off pieces to thaw.
You can serve chimichurri with this flank steak, grilled fish or pork, add a little something special to your next batch of meatballs, or spoon over roasted potatoes or cauliflower.
Easy Chimichurri Recipe
- 1 1/3 cups parsley
- 2/3 cup cilantro
- 6 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1/4 cup hot water
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Place parsley, cilantro, garlic and red pepper flakes in food processor and blend with 10 1-second pulses.
- In a 2-cup glass measuring cup, combine hot water, dried oregano, and kosher salt and allow to sit for 5 minutes.
- Scrape herb mixture from food processor into measuring cup, and add red wine vinegar. Then whisk in olive oil.
- Allow sauce to rest at room temperature before serving, or freeze in small in containers.
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