serves: 6
prep time: min
cook time: min
ingredients
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lemon juice (from 1/2 lemon)
- 3/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh oregano leaves
- 2 garlic cloves, roughly chopped
- 1/3 cup olive oil
- 1/8 teaspoon red pepper flakes
- Salt and pepper
instructions
- To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
- Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.