Name: Chimichurri
Prep time: 15 min
Total time: 15 min
Ingredients: ¼ cup red wine vinegar; 1 tablespoon fresh lemon juice; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon minced garlic; 3 tablespoons minced shallots; 2 tablespoons minced jalapeno or Serrano pepper stemmed and seeded; 2 cups fresh Italian flat leaf parsley with stems removed; 2 tablespoons chopped fresh oregano (don’t use dried oregano); ½ cup good quality extra virgin olive oil

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Chimichurri

Yield: 1 1/2 cups 1x

Prep: 15 minsTotal: 15 minutes

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Ingredients

1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced garlic
3 tablespoons minced shallots
2 tablespoons minced jalapeno or Serrano pepper stemmed and seeded
2 cups fresh Italian flat leaf parsley with stems removed
2 tablespoons chopped fresh oregano (don’t use dried oregano)
1/2 cup good quality extra virgin olive oil

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Instructions

Place vinegar, lemon juice, salt, pepper, garlic, shallots and jalapeno pepper into a small bowl and let sit for ten minutes.
Place parsley and oregano in a food processor and cover with ingredients from the small bowl. Cover and turn on processor.
Slowly add in the olive oil until a pesto-like consistency forms.
Use as a marinade for meats or use as a sauce to serve over cooked meats but never marinate raw meat then use that same marinade to serve over the cooked meat. Always keep separate.

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Find it online: https://www.afamilyfeast.com/chimichurri/