Chimichurri Sauce
3/4 cup olive oil
3 Tbs Sherry wine vinegar or red wine vinegar
3 Tbs fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1/2 tsp dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
In a blender, combine olive oil, vinegar, lemon juice, garlic, shallots, salt, pepper and crushed red pepper. Puree until well blended. Add 1/4 each of the parsley, cilantro and mint and puree until incorporated. Add remaining herbs in 3 more batches, blending well after each addition. Store tightly covered in the refrigerator for up to one week.
Note: for a spicier Chimichurri, increase the amount of the crushed red pepper, but be aware the heat level increases as the Chimichurri ages in the refrigerator.
3 Tbs Sherry wine vinegar or red wine vinegar
3 Tbs fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1/2 tsp dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
In a blender, combine olive oil, vinegar, lemon juice, garlic, shallots, salt, pepper and crushed red pepper. Puree until well blended. Add 1/4 each of the parsley, cilantro and mint and puree until incorporated. Add remaining herbs in 3 more batches, blending well after each addition. Store tightly covered in the refrigerator for up to one week.
Note: for a spicier Chimichurri, increase the amount of the crushed red pepper, but be aware the heat level increases as the Chimichurri ages in the refrigerator.
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