I took elements of several chimichurri recipes I found to come up with the perfect combination of fresh herbs, vinegar, and garlic. This vibrant sauce has become our favorite topping for steak but it’s also great as a salad dressing.
Preparation Details
Prep Time: 15 mins
Cook Time: Not available
Total Time: 2 hrs 15 mins
Servings: 16
Ingredients
- 1 cup tightly packed chopped parsley leaves
- 1 cup tightly packed chopped cilantro leaves
- ¼ cup red wine vinegar
- ½ onion, coarsely chopped
- 5 cloves garlic
- 1 teaspoon coarse salt
- 1 teaspoon dried oregano
- 1 teaspoon hot pepper flakes
- 1 teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Steps
- Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
- Refrigerate until flavors have blended, about 2 hours.
