Chimichurri
Traditional Chimchichurri is as much about the ingredients as it is the technique. Keep your blender and food processor in the cabinet, grab a good knife and some fresh herbs.
Equipment
- 1 marinating
Ingredients
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon oregano
- ½ cup parsley finely chopped (about 1 bunch)
- ½ cup cilantro finely chopped (about 1 bunch)
- 1 large shallot finely chopped
- 4 large garlic cloves finely chopped
- 2 serrano peppers seeds and stems removed, finely chopped
Instructions
- Add olive oil, red wine vinegar, salt, pepper, and oregano in a small bowl. Whisk until ingredients are combined. Set aside.
- Finely chop the remaining ingredients into the olive oil mixture set aside until ready to serve. Store in the refrigerator for up to two weeks.
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