Ingredients
- 1/2 cup red wine vinegar
- 1 tsp kosher salt, plus more to taste
- 3 to 4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 2 cups minced fresh cilantro
- 1 cup minced fresh flat-leaf parsley
- 1/3 cup finely chopped fresh oregano
- 3/4 cup extra virgin olive oil
Instructions
1
Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
2
Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
3
o use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
Recipe Statistics
23
Views
0
Ratings
0
Comments
Jun 2018
Added
Success
Recipe marked as cooked!
Comments (0)
No comments yet. Be the first to comment!