Chimichurri is a wonderful herb sauce that originated in Uruguay and Argentina. It’s traditionally used for marinating and accompanying meat, but it’s great as a sauce or dip with all kinds of savory dishes.

1 cup flat-leaf parsley, packed

½ cup fresh cilantro leaves, packed

½ cup olive oil

¼ cup red wine vinegar

1 shallot

3 cloves garlic

1 tsp. dried oregano, or 1-2 Tbsp. fresh, finely minced

½ tsp. ground cumin

¼ tsp. crushed red pepper

½ tsp. salt

Rinse the parsley and cilantro well and shake as much water off the leaves as possible. Chop finely. Mince the garlic and the shallot. Combine the olive oil, red wine vinegar, garlic, shallot, oregano, cumin, crushed red pepper, salt and chopped parsley and cilantro in a bowl. Stir to combine. Use immediately or refrigerate until ready to use.

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