Chimichurri Sauce
Sauces, Spreads, Dips & Dressings
Ingredients
1 1/4 cups lightly-packed parsley leaves
1 cup lightly-packed oregano leaves
1/2 cup lightly-packed cilantro leaves
6 cloves garlic
1/2 teaspoon crushed red pepper
Kosher salt
1/4 cup red wine vinegar
3/4 cup olive oil
Directions
Combine the parsley, oregano, cilantro, garlic, crushed red pepper and 1 1/2 teaspoons salt in a food processor.
Process until coarsely chopped.
Add the vinegar and pulse to combine.
Scrape the mixture into a bowl and whisk in the oil and 2 tablespoons water.
(Or just blend it all at once & save time)
Set aside at room temperature. (Can be made 1 day ahead and refrigerated; bring to room temperature before serving. Makes 1 cup.)