Chimichurri Sauce

1 bunch of flat leaf parsley, stems removed

1/2 bunch of cilantro, stems removed

2 tablespoons fresh oregano leaves

4 garlic cloves, minced

1 shallot, minced

juice from one lemon

1/4 cup red wine vinegar

1 teaspoon red pepper flakes

pinch of salt and fresh ground pepper, to taste

1 cup olive oil


Combine parsley, cilantro, oregano, garlic and shallot in the bowl of the food processor or blender.  Pulse a few times until the ingredients are minced and combined but not pureed.  Add the lemon juice, red wine vinegar, red pepper flakes, salt and pepper and pulse again.  


You will have a fresh, bright green mixture.  When you add the olive oil in the processor or blender, it will begin to emulsify and the mixture will begin to loose it's bright green color.  So you can either put the mixture in another bowl and slowly whisk in the olive oil. Or you can add the olive oil to the processor or blender and pulse once, quickly (I did the latter because I figure I'm going to use most of it for a marinade and it still has a pretty green color)


If using as a marinade, put half of the sauce in a resealable bag with the meat and marinate for at least 2 hours.  


If you're only using it for a sauce, well...enjoy

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