Description
adapted from Cooks Country
Ingredients
Units
- 1/4 cup hot water
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt (or 1 teaspoon table salt)
- 1 1/3 cups loosely packed flat-leaf parsley leaves
- 2/3 cup loosely packed cilantro leaves
- 2 tablespoons fresh garlic, minced (from about 6 or 7 cloves, NOT the stuff in the jar)
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
Instructions
- Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano and bloom its flavor. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using). When ready, drizzle over your food, but keep in mind that a little goes a very long way.
- Enjoy!
Notes
this chimichurri sauce can be made up to 3 days in advance.
