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Chimichurri Sauce Recipe

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This recipe for Chimichurri Sauce is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup fresh flat-leaf parsley, tightly packed
1 cup fresh cilantro, tightly packed
1/2 cup diced red onion
3 tbsp fresh oregano, tightly packed
3 cloves of garlic, peeled
2 tbsp fresh lemon or lime juice
2 tbsp red wine vinegar
¼ tsp sea salt
¼ tsp freshly-ground black pepper
¼ tsp red pepper flakes, or more, to taste
½ cup good-quality olive oil
Directions:
Directions:
Add all ingredients except olive oil to a food processor, and pulse a few times until chopped. Slowly stream in olive oil, while pulsing mixture a few more times until olive oil is combined, and stopping to scrape down sides of food processor if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days

 

 

 

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