Chef Johns Chimichurri Sauce
This chimichurri sauce recipe is fabulous. A staple in Argentinian and Uruguayan cuisines, this green sauce is steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, and spicy condiment is great on all kinds of grilled meats.
INGREDIENTS :
- 1 bunch flat-leaf Italian parsley, stems removed
- ½ cup fresh cilantro leaves
- ½ cup olive oil
- ¼ cup fresh oregano leaves
- 4 cloves garlic, chopped, or more to taste
- 3 tablespoons white wine vinegar, or more to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon freshly ground black pepper
DIRECTION:
- Gather all ingredients.
- Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
- Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.
