Name: CHIMICHURRI
Yield: 1 servings
Cuisine: Latin American
Ingredients: 1 cup cilantro; 1 cup flat leaf parsley; ¾ cup olive oil; ¼ cup lenon juice; 3 tbsp red onion; 5 garlic cloves; 2 ½ tbsp red wine vinegar; 1 tbsp dijon mustard; 2 tsp dried oregano; 2 tsp kosher salt; 1 tsp red pepper flakes; ½ tsp black pepper; ½ anchovy fillet

AuthorPepper Garretson

RatingDifficultyBeginner

Great on more rich cuts of meat, grilled ribeye steaks or beef short ribs.

Yields1 Serving

1 cup cilantro (stems and leaves)

1 cup flat leaf parsley (stems and leaves)

¾ cup olive oil

¼ cup lenon juiceabout 1 1/2 lemons

3 tbsp red onionchopped

5 garlic cloves

2 ½ tbsp red wine vinegar

1 tbsp dijon mustard

2 tsp dried oregano

2 tsp kosher salt

1 tsp red pepper flakes

½ tsp black pepper

½ anchovy fillet

Add cilantro, parsley, olive oil, lemon juice, red onions, garlic, red wine vinegar, mustard, dried oregano, red pepper flakes, anchovy, salt and black pepper to a food processor or blender.

Pulse in short 1-2 second increments about 6 or 7 times until everything is combined and the right consistency. Taste and adjust seasoning.

Serve immediately or store in an airtight container in the fridge.

CategoryCondimentsCuisineLatin American

Ingredients