Recipe by Beast, Fishkill
Whether you spread it on chicken or steak or toss it with a summer salad, you’ll love keeping a jar of this homemade chimichurri sauce in the fridge all summer long.
Chimichurri
This is my go-to sauce. There’s something about a fresh, acidic, herby sauce complementing the charred meats and vegetables! —Viteri
Ingredients
1 cup chopped parsley
½ cup chopped cilantro
2 chopped shallots2 chopped shallots
½ cup chopped roasted red pepper
4 garlic cloves, grated
2 tsp salt
1 tsp crushed red pepper
1 tsp black Pepper
½ cup aged red wine vinegar
1 cup extra virgin olive oil
Directions
- Combine first eight ingredients in the bowl of a food processor and pulse until finely minced. Transfer to a bowl and whisk in vinegar and olive oil. Let sit for at least 15 minutes. Yields about 2 cups. Store in refrigerator for up to 2–3 days; serve at room temperature.
Related: Use Mango Chimichurri for a Brazilian Twist on Skirt Steak
