Chimichurri
A bright, herbaceous chimichurri made in the food processor that works across meats, vegetables, grains, and eggs and freezes beautifully for future meals.
Calories per serving: 35kcal
Ingredients
- ¼ cup (59.15 ml) dried oregano
- 1 teaspoon (0.99 teaspoon) paprika
- ½ teaspoon (0.49 teaspoon) Chili flakes
- ½ teaspoon (0.49 teaspoon) Cumin, ground
- ½ cup (118.29 ml) Water, very hot
- ⅛ teaspoon (0.12 teaspoon) Salt
- ¼ cup (59.15 ml) red wine vinegar
- 8 cloves (8 cloves) Garlic
- 2 tablespoons (1.97 tablespoons) *olive oil
- ¼ cup (59.15 ml) Cilantro, fresh
- 1 cup (236.59 ml) parsley, fresh leaves
- ½ teaspoon (0.49 teaspoon) Black pepper, freshly ground
Instructions
- Mise en place
- Put the oregano, paprika, chili flakes and cumin in the food processor and process to mix.
- Add the hot water and let the mixture sit for a about 5 minutes.
- Add the remaining ingredients and pulse until all the ingredients have mixed and are all very small. Do not over process.
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