Name: Chimichurri | Naturally Ella
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 to 8
Cuisine: condiment
Ingredients: 1/4 cup finely minced parsley; 1/4 cup finely minced cilantro; 1 small shallot finely minced; 2 cloves garlic finely minced; 1 tablespoon finely minced fresh oregano; 3 tablespoons apple cider vinegar; 1 tablespoon sherry vinegar; 1/4 cup olive oil; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes

Description

An herb-forward sauce and condiment that works wonderfully with roasted and grilled vegetables.

Scale

Ingredients

1/4 cup finely minced parsley
1/4 cup finely minced cilantro
1 small shallot finely minced
2 cloves garlic finely minced
1 tablespoon finely minced fresh oregano
3 tablespoons apple cider vinegar
1 tablespoon sherry vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Instructions

Combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined. Let sit for 20 to 30 minutes before serving.

Notes

Tips & Tricks: This is one recipe I like to use stems and all for the parsley and cilantro. Everything is minced so fine that it works well.

If you don’t feel like chopping, you could use a blender to make this sauce. However, the texture is not quite the same as it tends to emulsive.

I like to use Mexican oregano but I know it’s not easy to find fresh (I grow it). If you have some, I would suggest using that instead of Mediterranean oregano.

Stock up: get the pantry ingredients you will need: herbs, vinegar, olive oil