Not only is this the best chimichurri you've had, but it's also the easiest! This spicy, garlicky, herby sauce is everything your meal needs.
Prep Time10 minutesminutes
Cook Time10 minutesminutes
Total Time20 minutesminutes
Ingredients
1 ½cupcilantro leaves, packed
½cupfresh parsley leaves, packed
¼cupfresh oregano
5large cloves of garlic, peeled
2shallots, peeled
¼cupolive oil
3tablespoonslemon juice
2tablespoonsred wine vinegar
1teaspooncrushed red pepper flakes
½teaspoonkosher salt, plus more to taste
Instructions
By Hand: Finely mince the parsley, cilantro, oregano, shallot and garlic. Add to a medium sized bowl and then add the rest of the ingredients, stirring till combined.
Food Processor: Add all ingredients to the food processor and pulse until it forms the consistency that you prefer. I recommend doing this slowly and stirring midway through to ensure and even dice to all ingredients.
Taste and add more salt, to taste as needed, then serve as desired.
Notes
Storage: Refrigerate any leftovers in an airtight container for up to 5 days. Freeze for up to 3 months.