Chimichurri Recipe

I combined elements from various chimichurri recipes to create this unique
blend, which has quickly become a favorite. It can be stored in the refrigerator
for up to two weeks.

Servings: 16 people

Author:

Prep Time:
15 minutes

Cook Time:
2 hours

Total Time:
2 hours, 15 minutes

Course:

Cuisine:

Asian

Keywords:

Chimichurri Recipe

Instructions

1 Begin by placing the parsley, cilantro, red wine vinegar, onion, garlic, salt,
oregano, hot pepper flakes, and black pepper into the bowl of a food processor.
Use short pulses to combine the ingredients until they are coarsely chopped.
2 While continuing to pulse, gradually add the olive oil to the mixture. Be
careful not to over-process; the goal is to achieve a texture that is finely
chopped but retains some texture and body.
3 Once mixed, transfer the chimichurri into a container and refrigerate it. Allow
the sauce to marinate for at least two hours so the flavors can meld together
beautifully, enhancing the overall taste.

Chimichurri Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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