Brilliantly green, our chimichurri sauce recipe positively vibrates with red wine vinegar's vibrant sharpness and parsley's verdant herbaceousness.
Recipe instructions Chimichurri Sauce
In a food processor, mix together the shallot, parsley, oregano, garlic, salt, and pepper. Pulse until thoroughly combined but still slightly chunky.
Transfer the mixture to a small bowl. Add olive oil, vinegar, and red pepper flakes. Stir everything together.
Refrigerate the mixture in an airtight container for up to 2 weeks.
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