In this Cilantro Chimichurri Sauce, fresh cilantro, parsley and oregano makes for a fun, fresh twist on a classic sauce. Green onion, fresh garlic and oregano make for a flavorful grilling sauce. This sauce is beautiful, glossy and delicious with anything grilled - steak, chicken, seafood or vegetables - you name it!
Ingredients:
- 3/4 cup cilantro leaves
- 1/4 cup parsley leaves
- 2 tablespoons (about 4 small stems) fresh oregano leaves
- 4 green onions (light and dark green parts), sliced
- 2 to 4 cloves peeled fresh garlic (depending on sized)
- a few pinches kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
Preparation:
- A mini food processor is great for chopping up all the garlic and herbs. Simply add 3/4 cup of cilantro leaves and 1/4 cup parsley leaves (that have been washed and patted or spun dry) with 2 tablespoons fresh oregano (about 4 short stems), 2 to 4 cloves of garlic, depending on their sized, into your food processor. Secure the lid and pulse until coarsely chopped. Then add in the sliced onion and pulse until finely chopped.
- Alternatively, this can be finely chopped by hand.
- Add the chopped mixture to a bowl, then measure and add in the salt, pepper, red pepper flakes, olive oil and vinegar. Stir to combine.
- Taste and adjust salt, if needed.
- Store in a glass jar with a tight fitting lid in the refrigerator until ready to use.
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