Chimichurri Sauce
I fell in love with chimichurri sauce after having an arepa (typically a grilled patty made of maize dough) from a Venezuelan BBQ stand at the Calgary Stampede. It was stuffed with meat and this bright and vibrant sauce. Typically chimichurri is made with parsley, but it's common in North America to see it made with cilantro. Either way, it's absolutely delicious. It pairs perfectly with grilled meat, but my favourite is with flank steak. Both colourful and flavourful, chimichurri is incredibly easy to make in just 15 minutes!
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Ingredients:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 cup finely chopped fresh parsley
- ¼ cup finely chopped fresh cilantro
- ¼ red onion, finely chopped
- 4 cloves garlic, minced
- 1 jalapeno, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions:
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