Authentic chimichurri is made with a mortar and pestle or chopped by hand, but this version is pulsed in a food processor to make it a tad quicker to prepare. It’s flavorful, nutritious and delicious. It can be used as a marinade, dipping sauce, or condiment to drizzle over meat, fish and vegetables. You can even drizzle it on your morning eggs, mix with mayo or avocado for a yummy sandwich spread, toss with pasta salad, toss with roasted potatoes, etc. Only takes a few minutes to make and freezes well in ice cube trays to use another day if you have extra (just might lose its vibrancy a little, if frozen.)
Makes about 1 ½ cups
Prep Time: <5 minutes
Cook time: - minutes
Total time : <5 minutes
Ingredients
1 cup cilantro, tightly packed
1 cup parsley, tightly packed and stems removed
2 Tablespoons oregano, stems removed
1/4- 1/2 small onion or 2-3 shallots (about 1/2 cup diced)
2-3 cloves garlic
Zest and juice of 1 lemon ( about 3 Tablespoons juice)
2 Tablespoons red wine vinegar
1/2 cup olive oil
S+P to taste
Method
1. Add all the ingredients except the oil to a food processor and pulse until chopped.
2. Slowly stream in the oil and pulse until it is all combined.
3. Serve or refrigerate or freeze.
4. ENJOY 😁
NOTES: You can add a chopped red chili or red chili flakes if you like a little heat. The raw garlic is enough of a bite for me so I leave it out.