Description
This chimichurri is my signature sauce in the summer. I blend up a big batch, and keep it at the ready in a mason jar in the fridge.
Ingredients
Units
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- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup red wine vinegar
- 3–4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup extra-virgin olive oil
Instructions
- In a blender, combine parsley, cilantro, red wine vinegar, garlic, red pepper flakes, salt, and black pepper.
- Add the olive oil, and blend until well combined.
- Let the sauce sit for at least 15 minutes to allow the flavors to meld together.
- Drizzle over your grilled steaks (or any other grilled meat or veg!)