Chimichurri Sauce

 

Grilling season is well upon us, and so I'm feeling sheepish that I didn't get you this recipe sooner. I don't necessarily think that grilled meat needs anything to liven it up, but after making and eating this chimichurri sauce, I could change my mind. IT IS SO GOOD. 

It adds such a beautiful depth of flavor to pork, beef, and chicken. And if you love cilantro, you will love this sauce. It is bright, fresh, and just so delicious.

And it's so EASY! It all comes together right in your food processor. Quick, easy, delicious - get grilling and get that chimichurri goodness going!

Chimichurri Sauce

3/4 cup fresh parsley, packed
3/4 cup fresh cilantro, packed
4 cloves garlic, peeled
1/2 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. oregano
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. lemon juice

Rinse the parsley and cilantro under cold water and pat them dry. Remove any thick stems from the parsley and cilantro. In a food processor, combine the parsley, cilantro, garlic, oregano, red pepper flakes, salt, and black pepper. Pulse a few times until the herbs are roughly chopped.

Add olive oil, red wine vinegar, and lemon juice to the mixture. Pulse again until the ingredients are well combined but not completely smooth. Taste the chimichurri sauce and adjust seasoning if needed. Add more salt, pepper, or red wine vinegar as per your taste.

Transfer the sauce to a bowl or jar. Serve immediately or cover and refrigerate for up to one week.

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