Chimichurri

 
Makes about 1 1/2 cups
 
Ingredients
1 cup fresh parsley, tightly packed (about 1 bunch of parsley)
1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
1/2 cup diced red onion
3 cloves of garlic, peeled
2 TB fresh lemon juice
2 TB red wine vinegar
¼ tsp sea salt
¼ tsp freshly-ground black pepper
¼ tsp red pepper flakes, or more, to taste
½ cup olive oil
 
 
Preparation
Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped.  
 
Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.
 
Refrigerate in a sealed container for up to 1 week. Freezes very well. 

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