Chimichurri

Ingredients:

• 1/2 cup flat leaf parsley leaves
• 1/2 cup cilantro leaves
• 8 large garlic cloves, minced
• 4 tablespoons Mexican oregano leaves
• 2 teaspoons crushed red pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup red wine vinegar
• 3/4 cup extra-virgin olive oil

Preparation:

In a food processor, combine the parsley, garlic, oregano and crushed red pepper. Process until smooth; season with sea salt and freshly ground black pepper.

Transfer the mixture to a bowl and pour the vinegar and olive oil over the mixture. Let stand at room temperature for at least 20 minutes.

Cooks’ Note: To get some of the prep work out of the way, make chimichurri up to 4 days in advance but do not add the vinegar; bring it to room temperature and add the vinegar a few hours before serving.

Tools Used:

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