Chimichurri
Ready In: 15 mins
Yields: 1 cup
Ingredients
- 2 garlic cloves
- 1 shallot, chopped
- 2 cups/ 500ml fresh parsley and or cilantro leaves
- 1⁄4 cup/ 60ml fresh oregano leaves
- 1⁄2 cup/ 125ml olive oil
- 1 tablespoon/ 15ml red wine vinegar
- 1 lemon, juice and zest of
- 1 pinch red pepper flakes
- salt & freshly ground black pepper
Directions
- Pulse the garlic and shallots in a food processor until finely chopped. Add the herbs and pulse briefly until finely chopped (be careful not to puree them).
- Transfer to a bowl. Stir in the olive oil, vinegar, lemon zest and juice and red pepper flakes. Season with salt and more red pepper flakes if desired.
- Keep in the refrigerator until ready to serve.
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