Chimichurri sauce is an essential Argentinean condiment (typically made with parsley, oregano, vinegar, and garlic) and always accompanies any type of grilled meat. This fool-proof recipe can’t get any easier: throw all ingredients into a food processor and give it a whirl. Typical recipes have you make the chimichurri a day before serving in order to give the flavors a chance to meld. However, with our oregano-infused balsamic vinegar we were able to serve this delicious condiment immediately (we even had leftovers the next day and there was no difference in taste). So give it a whirl and let us know what you think!
INGREDIENTS
- ½ cup any Olive This! Single Varietal EVOO
- 1/3 cup Olive This! Oregano Balsamic Vinegar
- 1 cup parsley leaves (packed)
- ¼ cup cilantro leaves (packed)
- 2 cloves garlic
- ¾ teaspoon crushed red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon salt
DIRECTIONS
Place all ingredients into a food processor fitted with a steel blade.
Pulse until coarsely chopped then process until fully incorporated. Stop a few times to scrape down the sides and continue processing until desired consistency. Adjust seasonings to taste.
This chimichurri sauce is ready to serve!
MAKES ABOUT 1 CUP
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.