Chimichurri Sauce
perfect for meat/chicken!
Yield
10 servingsPrep
10 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cilantro
chopped |
|
| 1 | cup |
parsley leaves
flat-leaf |
|
| ½ | cup |
mint leaves
|
*
|
| 4 | cloves |
garlic
roughly chopped |
|
| ¾ | cup |
olive oil
up to 1 cup |
|
| ¼ | cup |
red wine vinegar
up to 1/3 cup |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cilantro
chopped |
|
| 237 | ml |
parsley leaves
flat-leaf |
|
| 118 | ml |
mint leaves
|
*
|
| 4 | cloves |
garlic
roughly chopped |
|
| 177 | ml |
olive oil
up to 1 cup |
|
| 59 | ml |
red wine vinegar
up to 1/3 cup |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Pulse the herbs and garlic in a food processor until coarsely chopped.
Add oil, vinegar and salt and pepper, to taste.
Pulse until well combined.
Add more oil and/or vinegar if too thick.
