Chimichurri Sauce

I put this sauce on everything, from tri tip (marinated), to a Southwestern Bowl, to fried eggs. It has a fresh and bright flavor, and adds a great dose of color to the meal, too. When I don’t have both bunches of herbs, I will substitute basil or more oregano, or whatever I have handy.

Adapted from Gimme Some Oven.

Combine and mix in an immersion blender:

  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 Tbsp fresh oregano (optional)
  • 1/2 cup olive oil
  • 1/4 red wine vinegar
  • 2 Tbsp fresh lemon or lime juice
  • 3 cloves garlic
  • Salt & pepper, to taste
  • 1/4 red onion, minced or 1/2 shallot, minced, optional

Makes enough for 8-10 servings.


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