Chimichurri

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Makes about 6 to 8 ounces (180 to 240 ml)

INGREDIENTS

  • 4 garlic cloves, peeled
  • 2 cups (500 g) fresh parsley leaves
  • 1 cup (250 g) fresh cilantro leaves
  • 1 or 2 Serrano peppers, as desired, stemmed and seeded
  • 3/4 cup (185 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) sherry vinegar
  • 2 tablespoons (30 ml) lemon juice
  • 2 teaspoons (10 ml) ground cumin
  • 2 teaspoons (10 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) salt (or to taste)
  • 1/2 teaspoon (2.5 ml) black pepper (or to taste)

 

INSTRUCTIONS

  1. Place the garlic, parsley, cilantro and jalapeno into the bowl of a food processor and pulse to mince.
  2. Add the seasonings, vinegar, and lemon juice and pulse 3 or 4 times to mix.
  3. With the motor running, stream in olive oil until the mixture is pureed.
  4. Transfer to a bowl, cover, and set aside. To hold longer than half an hour, cover tightly and refrigerate.
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