Freestyle Chimichurri Sauce

3/4 Cup Dressings + Sauces Freestyle Chimichurri Sauce
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Ingredients

1/4 Cup of cilantro [finely chopped]

1/4 cup parsley [finely chopped]

3 tablespoons red wine vinegar

4 large garlic cloves [minced]

2 tablespoons of dried oregano

2 teaspoons crushed red pepper flakes

1/2 cup extra-virgin olive oil

Black pepper [to liking]

Salt [to liking]

 

Tools

1 Medium bowl

1 Knife

Cutting board

1 Fork or whisk

1 Serving bowl & spoon

 

Preparation

In a medium bowl pour in your olive oil, red wine vinegar, red pepper flakes, dried oregano and minced garlic; stir and let it sit so the olive oil absorbs all of those flavors. Meanwhile start by finely chopping your cilantro and parsley; once done place the chopped herbs into the infused olive oil. Stir with your fork or whisk and sprinkle in your black pepper and salt to liking; make sure to taste as you go. Once seasoned, transfer the chimichurri into a serving bowl and enjoy!

Tip – The chimichurri sauce can be made a day ahead and stored in the fridge; if the sauce looks a little dry just add a bit more of olive oil and stir.

Tip – You can make this sauce in a food processor but I prefer not to as it bruises the herbs more than the chopping, also when it comes to this chimichurri I like the chunkier feeling of the sauce rather than it being liquid.

Pairings – You can use this sauce as a marinade, a sandwich topper and even as a dressing to your salads.

 

* Suggested Dressing for Choripan recipe.

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Freestyle Chimichurri Sauce

3/4 Cup Dressings + Sauces
Ingredients

1/4 Cup of cilantro [finely chopped]

1/4 cup parsley [finely chopped]

3 tablespoons red wine vinegar

4 large garlic cloves [minced]

2 tablespoons of dried oregano

2 teaspoons crushed red pepper flakes

1/2 cup extra-virgin olive oil

Black pepper [to liking]

Salt [to liking]

 

Tools

1 Medium bowl

1 Knife

Cutting board

1 Fork or whisk

1 Serving bowl & spoon

 

Preparation

In a medium bowl pour in your olive oil, red wine vinegar, red pepper flakes, dried oregano and minced garlic; stir and let it sit so the olive oil absorbs all of those flavors. Meanwhile start by finely chopping your cilantro and parsley; once done place the chopped herbs into the infused olive oil. Stir with your fork or whisk and sprinkle in your black pepper and salt to liking; make sure to taste as you go. Once seasoned, transfer the chimichurri into a serving bowl and enjoy!

Tip – The chimichurri sauce can be made a day ahead and stored in the fridge; if the sauce looks a little dry just add a bit more of olive oil and stir.

Tip – You can make this sauce in a food processor but I prefer not to as it bruises the herbs more than the chopping, also when it comes to this chimichurri I like the chunkier feeling of the sauce rather than it being liquid.

Pairings – You can use this sauce as a marinade, a sandwich topper and even as a dressing to your salads.

 

* Suggested Dressing for Choripan recipe.