By popular demand, here is my version of chimichurri! It doesn’t contain vinegar, so it’s definitely not authentic.
Chimichurri
Servings 0
Ingredients
- 1 cup Italian parsley, leaves and small stems packed
- 1 cup cilantro, leaves and small stems packed
- 1/4 cup basil (or fresh oregano)
- 3 cloves garlic smashed
- 1 tbsp extra-virgin olive oil add more according to taste
- 1 tbsp lemon/lime juice plus more to taste
- 1/2 tsp sea salt
- 1/4 tsp hot red pepper flakes
- 3 tbsp finely chopped onion
Instructions
- Combine all of the ingredients, except the onion, in a food processor and pulse until the herbs are finely chopped. Then pulse in the onion, leaving a little more texture than the herbs.
- Taste and adjust the seasoning with more lemon juice and salt.
Notes
Keeps for 5 days, covered and refrigerated. The olive oil in the sauce will thicken with refrigeration. Bring the sauce to room temperature before using.