Chuck Hughes' fresh and tangy chimichurri sauce is full of fresh herbs and very simple to prepare.
Recipe courtesy of Chuck Hughes
Chimichurri
Total:
15 min
Active:
15 min
Yield:
About 1 cup (250 ml)
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
About 1 cup (250 ml)
Level:
Easy

Ingredients

  • 2 cloves garlic
  • 1 shallot, chopped
  • 2 cups/500ml fresh parsley and/or cilantro leaves
  • 1/4 cup/60ml fresh oregano leaves
  • 1/2 cup/125ml olive oil
  • 1 tablespoon/15ml red wine vinegar
  • Zest and juice of 1 lemon 
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper

Directions

Pulse the garlic and shallots in a food processor until finely chopped. Add the herbs and pulse briefly until finely chopped (be careful not to puree them). Transfer to a bowl. Stir in the olive oil, vinegar, lemon zest and juice and red pepper flakes. Season with salt and more red pepper flakes if desired. Keep in the refrigerator until ready to serve.

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