Cilantro Chimichurri Sauce
Cilantro chimichurri sauce uses fresh cilantro, garlic, and parsley to flavor an olive oil and red wine vinegar dressing that can be used as a condiment or marinade to flavor steak, chicken, fish, or pork. It also makes an amazing dip for crusty bread. Tart and herby, this slightly spicy sauce adds a big boost to your dish.
Ingredients
- 1 jalapeño pepper stem trimmed off, cut into large chunks
- 6 -8 cloves of fresh garlic
- 2 bunches fresh cilantro washed and dried
- 2 bunches fresh parsley washed and dried
- 1 lime juiced
- 1 tablespoon dried oregano
- 3/4 cup red wine vinegar
- 3/4 cup olive oil
- Salt and pepper to taste
Instructions
- Add the jalapeño and garlic cloves to the bowl of a food processor fitted with the steel blade and pulse the machine until the peppers are minced.
- Wash and dry the cilantro and parsley. Slowly add one bunch of the fresh herbs at a time to the food processor and roughly chop them. Be careful not to jam the blade by overfilling it, work in small batches adding more once the previous bunch is chopped up.
- Add the lime juice and oregano to the food processor bowl.
- With the blade running, slowly pour in the red wine vinegar and then the olive oil. Add salt & pepper to taste.