Chimichurri Recipe

Name: Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: about 1 1/2 cup
Ingredients: 1 1/2 cups fresh parsley; 1 1/2 cups fresh cilantro; 3 Tbsp fresh oregano; 1/4 cup red onion, diced; 3 cloves garlic; 1 tsp cumin; 1 lemon, juiced; 2 Tbsp red wine vinegar; 1/8 tsp crushed red pepper flakes; 1/2 tsp kosher salt; 1/8 tsp black pepper; 1/2 cup olive oil

Ingredients

1 1/2 cups fresh parsley
1 1/2 cups fresh cilantro
3 Tbsp fresh oregano
1/4 cup red onion, diced
3 cloves garlic
1 tsp cumin
1 lemon, juiced
2 Tbsp red wine vinegar
1/8 tsp crushed red pepper flakes
1/2 tsp kosher salt
1/8 tsp black pepper
1/2 cup olive oil

PREP TIME 10m	TOTAL TIME 10m
YIELD about 1 1/2 cup

Instructions

In a food processor, pulse parsley, cilantro, oregano, and red onion until fine.
Add in remaining ingredients and pulse several times until everything is well blended, and consistency is even.
Refrigerate until ready to use. Store for 3 days in airtight container in refrigerator. ENJOY.
Serve with Spinach and Cheese Empanadas!

Sauces & Condiments