Chimichurri Sauce

March 29, 2019
Created by Chef Casey Bowthorpe
5 minutes
Serves 1 cup
  • 1/2 cup fresh cilantro
  • 1/2 cup flat-leaf fresh parsley
  • 2 Tbsp fresh oregano
  • 2 cloves garlic
  • 1/2 tsp crushed red pepper flakes
  • Salt and freshly ground pepper
  • 2 Tbsp red wine vinegar
  • 1 Tbsp fresh lemon juice
  • 1/3 cup olive oil

In a food processor with blade attachment, add herbs, garlic, crushed red pepper flakes, salt and pepper and pulse to combine. With motor running, add vinegar, lemon juice, and olive oil, and process to make a thick, pureed sauce with some texture. Taste, and adjust seasoning as needed with pepper flakes, vinegar, salt and pepper.