This cilantro chimichurri recipe is afresh twist on classic version with a mix of fresh cilantro and parsley giving this sauce a punch of freshness.
Ingredients
1shallot
1jalapeño
3large garlic cloves
2tablespoonsfresh oreganocan substitute ½ tablespoon dried oregano
¼cupred wine vinegar
1teaspoonkosher salt
1teaspooncumin
½teaspoonred pepper flakesoptional
1cuppacked fresh Italian flat-leaf parsley
1cuppacked fresh cilantro
½cupextra virgin olive oil
Instructions
Place shallot, jalapeño and garlic in a food processor, and process until finely chopped.
Add oregano, red wine vinegar and seasonings. Pulse couple more times until blended.
Then add parsley and cilantro. Process until herbs are chopped into small pieces, but not completely smooth. (TIP:over-processing parsley will make the sauce too bitter.)
While processor is running, pour in olive oil. (NOTE:Again, don't run the processor for too long, because the oil will break down too much and the sauce can get overly bitter.)
Cover and let it marinade for at least an hour. Refrigerate it, if not using right away. Bring it to room temperature before serving.
Notes
Yields: 1 ¾ cupsHOW TO STORE: Freeze leftover chimichurri sauce in ice cube tray. Once frozen, transfer into a ziplock bag and store for up to 3 months. When you need some chimichurri, simply defrost the ice cubes and allow the chimichurri to come to room temperature before serving.