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homemade chimichurri - plated

Chimichurri – It’s All About The Sauce

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5 from 1 review

Argentinean Chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar and red pepper flakes.  This is my take using cilantro instead of oregano.  A colorful and flavorful addition to grilled meats and more, chimichurri sauce takes just 10 minutes to make

  • Total Time: 5 minutes
  • Yield: 16 1x

Ingredients

Units Scale
  • 1 cup cilantro
  • 2/3 cup parsley
  • 2 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes

Instructions

  1. Chop – Finely chop the parsley, fresh cilantro, and garlic (or process in a food processor several pulses). Place in a small bowl.
  2. Stir in the olive oil, vinegar, pepper, and red pepper flakes. Adjust seasonings.
  3. Store sealed in the fridge for up to a week or so – if it lasts that long or freeze your leftovers!
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