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Prep time
10 minutes
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Makes
1 1/2 cups
Author Notes
Fresh herbaceous Chimichurri Sauce! Perfect for beef, salmon, or chicken. A variety of green herbs, Serrano peppers, olive oil, and red wine vinegar are blended together with fantastic results. Keto Diet friendly! —Jessie @Straight to the Hips, Baby
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Ingredients
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2
large shallots, peeled & sliced thinly
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1 cup
fresh cilantro leaves, washed & dried
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1 cup
fresh Italian parsley leaves, washed & dried
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1/4 cup
fresh oregano leaves (about 6 sprigs) washed & dried
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6
cloves of fresh garlic, peeled & smashed
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2
Fresno chili peppers, washed & seeded
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1/2 cup
extra virgin olive oil
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1/4 cup
red wine vinegar
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Salt & Pepper to Taste
Directions
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After preparing your green herbs, peppers, garlic, and shallot, add to the bowl of a large food processor.
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Combine the red wine vinegar with the vegetables and pulse a few times to just break down the ingredients.
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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.
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Taste, and season with salt & pepper.
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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.
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Refrigerate any remaining sauce and use with in 3-5 days.
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