Chimichurri, just as fun to eat as it is to say! There are very few condiments as deliciously versatile as chimichurri. It adds such a freshness to your plate, and goes well with just about every type of protein (hello juicy ribeye!). We also love adding it to our grain salads and roasted vegetables. Have some fun it! We know you're going to love it as much as we do!
1 cup fresh flat-leaf parsley leaves, packed
1 cup fresh cilantro leaves, packed
2 Tbsp fresh oregano leaves or 1 tsp dried
1 small shallot roughly chopped, (about 1 Tbsp)
3 large garlic cloves
3 Tbsp red wine vinegar
2 Tbsp lemon or lime juice
1/4 tsp cumin seed
pinch red pepper flakes
1/2 cup olive oil, or more as needed
salt and pepper
Combine parsley, cilantro, oregano, shallot, garlic, vinegar, lemon or lime juice, cumin seed, red pepper flakes, and 1/2 cup olive oil in a food processor or blender. Season with a generous pinch of salt and fresh cracked pepper. Pulse 2 to 3 times, scrapping down the sides as needed. Repeat pulsing until a thick sauce forms. Be careful not to puree the sauce as you want to leave a slight texture to the herbs. Add extra oil 1 Tbsp at a time, if needed. Taste, and adjust seasoning as desired.
Serve over steak, poultry, seafood, grains, tacos, or roasted vegetables!