Name: Chimichurri Sauce
Ingredients: 1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley); 3 to 5 cloves garlic (minced); 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/2 teaspoon chili pepper flakes; 2 tablespoons fresh oregano leaves (optional); 2 tablespoons shallot or onion (minced); 3/4 cup vegetable or olive oil; 3 tablespoons sherry wine vinegar (or red wine vinegar); 3 tablespoons lemon juice

Chimichurri Sauce

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Author: Jennifer Locklin
Yield: 0 about 1 1/2 cups 1x

Ingredients

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1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion (minced)
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar (or red wine vinegar)
3 tablespoons lemon juice

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Instructions

Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve. *If not using right away, store in an airtight container in the refrigerate. Allow mixture to come to room temperature before using.

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