An herb-forward sauce and condiment that works wonderfully with roasted and grilled vegetables.
Cuisine condiment
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6to 8
Ingredients
1/4cupfinely minced parsley
1/4cupfinely minced cilantro
1small shallot finely minced
2clovesgarlic finely minced
1tablespoonfinely minced fresh oregano
3tablespoonsapple cider vinegar
1tablespoonsherry vinegar
1/4cupolive oil
1/2teaspoonsalt
1/4teaspoonred 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