-
Prep time
15 minutes
-
Cook time
5 minutes
-
Makes
1.5 cups
Author Notes
Inspired by a delicious beef dish tasted in Alberta, Canada, I recreated the flavors inspired by the famous Argentinian steak accompaniment! My Fresh Chimichurri Sauce is perfect for steak, salmon, or even grilled chicken. Herbaceous, spicy, and loaded with fresh green herbs, this recipe is also Paleo and Keto Diet friendly! —Jessie @Straight to the Hips, Baby
Ingredients
-
2
large shallots
-
1 cup
fresh cilantro leaves, washed & dried
-
1 cup
fresh Italian parsley, washed & dried
-
1/4 cup
fresh oregano leaves (about 6 sprigs), washed & dried
-
6
cloves fresh garlic, peeled and trimmed
-
2
fresno chilis, washed & seeded
-
1/2 cup
extra virgin olive oil
-
1/4 cup
red wine vinegar
-
salt & pepper to taste
Directions
-
After preparing your green herbs, peppers, garlic, and shallot, add to the bowl of a large food processor.
-
Combine the red wine vinegar with the vegetables and pulse a few times to just break down the ingredients.
-
Next, add the olive oil and blitz the sauce until thoroughly chopped. You’ll know when you’re at the right consistency when the mixture looks like a finely chopped salsa.
-
Taste, and season with salt & pepper.
-
Transfer the sauce to a large glass bowl and allow it to sit at room temperature for 30 mins before serving. This resting time allows the flavors to meld.
Refrigerate any remaining sauce and use with in 3-5 days.
See what other Food52ers are saying.