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Chimichurri

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 1 1/2 cups

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

Instructions

  1. Place vinegar, lemon juice, salt, pepper, garlic, shallots and jalapeno pepper into a small bowl and let sit for ten minutes.
  2. Place parsley and oregano in a food processor and cover with ingredients from the small bowl. Cover and turn on processor.
  3. Slowly add in the olive oil until a pesto-like consistency forms.
  4. 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.