This flavorful sauce requires a lot of chopping, but it is worth the effort. Chimichurri is traditionally used as a dipping sauce for beef, but tastes equally great on pork and chicken. It can also be used as a marinade for the same proteins. Heck, it would taste wonderful on potatoes, eggs, or mixed in rice, too. Make some and you will see how delicious and versatile chimichurri sauce is.
Add to a large metal or glass bowl:
1/2 cup, plus 2 TB, red wine vinegar
2 tsp kosher salt
2 tsp freshly ground black pepper
4 large garlic cloves, finely chopped
1/4 cup red onion, finely diced (1 shallot, finely diced is also an option)
1/2 tsp red pepper flakes
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh oregano
1TB fresh squeezed lime juice
Whisk ingredients together well. Then, while rapidly whisking, slowly drizzle 3/4 cup extra virgin olive oil into the bowl. Cover bowl or pour mixture into a glass jar (with lid) and allow to sit at room temperature for at least one hour to allow flavors to develop and marry.
This recipe makes about 2 cups of chimichurri sauce.
Add to a large metal or glass bowl:
1/2 cup, plus 2 TB, red wine vinegar
2 tsp kosher salt
2 tsp freshly ground black pepper
4 large garlic cloves, finely chopped
1/4 cup red onion, finely diced (1 shallot, finely diced is also an option)
1/2 tsp red pepper flakes
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh oregano
1TB fresh squeezed lime juice
Whisk ingredients together well. Then, while rapidly whisking, slowly drizzle 3/4 cup extra virgin olive oil into the bowl. Cover bowl or pour mixture into a glass jar (with lid) and allow to sit at room temperature for at least one hour to allow flavors to develop and marry.
This recipe makes about 2 cups of chimichurri sauce.
