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–+ servings

Chimichurri Recipe

I combined elements from various chimichurri recipes to create this unique blend, which has quickly become a favorite. It can be stored in the refrigerator for up to two weeks.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16 people
Course: Appetizer, Main Course, Side Dish
Cuisine: asian
Ingredients Method

Ingredients
  

  • ¼ cup of red wine vinegar
  • 5 garlic cloves
  • ½ onion roughly chopped
  • 1 teaspoon of hot pepper flakes
  • 1 teaspoon of coarse salt
  • 1 teaspoon of dried oregano
  • 1 teaspoon of freshly ground black pepper
  • ½ cup of extra-virgin olive oil
  • 1 cup of finely chopped parsley leaves tightly packed
  • 1 cup of finely chopped cilantro leaves tightly packed

Method
 

  1. Begin by placing the parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and black pepper into the bowl of a food processor. Use short pulses to combine the ingredients until they are coarsely chopped.
  2. While continuing to pulse, gradually add the olive oil to the mixture. Be careful not to over-process; the goal is to achieve a texture that is finely chopped but retains some texture and body.
  3. Once mixed, transfer the chimichurri into a container and refrigerate it. Allow the sauce to marinate for at least two hours so the flavors can meld together beautifully, enhancing the overall taste.

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