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CHIMICHURRI

AuthorPepper Garretson
RatingDifficultyBeginner

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

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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
1

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.

2

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

3

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

CategoryCuisine

Ingredients

 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

Directions

1

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.

2

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

3

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

CHIMICHURRI
IngredientsDirections