Freestyle Chimichurri Sauce3/4 Cup Dressings + Sauces
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]
1 Medium bowl
1 Fork or whisk
1 Serving bowl & spoon
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.