Chimichurri Sauce
A tangy, flavorful herb sauce that goes especially great over steak, but also can be used on grilled or roasted chicken, pork, etc.MAKE AHEAD: This can be kept in the fridge for up to 7 days, or it freezes beautifully for up to 6 months.
Servings: 8 servings
Ingredients
- 1 medium Shallot peeled
- 3 cloves Garlic
- 1/2 cup fresh Cilantro both the leaves and stems
- 1/4 cup fresh Parsley both the leaves and stems
- 1/2 cup Red Wine Vinegar
- 3/4 cup Olive Oil
- 1/2 tsp Sea Salt
Instructions
- Add the shallot, garlic, cilantro and parsley to the food processor. Pulse until the pieces are all about the same size. Alternatively, you can chop these up into fine pieces with a knife.
- Then also to the food processor add the rest of the ingredients and process until fully mixed, about 15 seconds or so.
- Spoon what you need for the week into a jar or container and store in the fridge to store for up to 7 days, and if you’re freezing it for later, spoon into an ice cube tray.