| Servings | Prep Time |
| 1cup (approx 3/4 cup) | 15minutes |
| Servings | Prep Time |
| 1cup (approx 3/4 cup) | 15minutes |
Ingredients
- 1 1⁄2 cup fresh parsley stems removed
- 1⁄2 cup cilantro
- 2 shallots coarsely chopped (or ½ small red onion)
- 1 teaspoon crushed red pepper
- 1 tablespoon minced garlic
- 1⁄2 cup olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- fresh ground pepper
Servings: cup (approx 3/4 cup)
Units:
|
Ingredients
Servings: cup (approx 3/4 cup)
Units:
|
Instructions
- Add all ingredients to the bowl of your food processor. Pulse several times. Scrape sides. Repeat if necessary.
Recipe Notes
I have been known to use 1 cup parsley and 1 cup cilantro, or even 2 cups cilantro depending on my mood.
Sherry vinegar is my choice because of its refined, smooth flavor, but you can substitute your favorite good quality vinegar (ie. red wine).
Chimichurri will keep in the refrigerator for a couple of days, but you will lose some of its brilliant color and fresh taste.
Republished with permission from beyondmeresustenance.com
