Recipes

Chimichurri | Crafty Kitchen Adventures

Chimichurri Sauce

1/2 bunch Parsley, chopped

1/2 bunch Cilantro, chopped

6-8 cloves Garlic, minced

1 Tbsp Red Onion, diced

1 tsp dried Oregano (I prefer Mexican Oregano)

1 tsp dried Red Pepper flakes (optional)

1 tsp Black Pepper

1/2 tsp Salt (I use coarse Kosher salt)

1/3 cup Red or White Wine Vinegar

juice from 1/2 lemon

1/2 cup Olive Oil

Mix all ingredients together in a bowl and let it rest for at least 20 minutes before serving. This allows for the flavors to come together a bit more. If you prefer a smoother sauce, puree the ingredients altogether in a food processor before allowing it to rest. This sauce can last for about a week in the refrigerator, in a non-reactive container. Drizzle a little on your food and leave the bowl on the table for everyone to enjoy extra helpings. Enjoy!