Chimichurri Sauce

Chimichurri Sauce is an Argentinian delight that promises to invigorate your taste buds. This vibrant, herby sauce, with its punchy flavors of garlic, parsley, coriander, and red wine vinegar, is not only easy to make but also versatile in its use. Spread it over meat, poultry, seafood, or vegetables, or use it as a marinade - the possibilities are endless.

INGREDIENTS

• 4 coarsely chopped garlic cloves
• 1/2 coarsely chopped red onion
• 2 cups coarsely chopped fresh flat-leaf parsley, firmly packed
• 1/4 cup coarsely chopped fresh coriander
• 1/4 cup coarsely chopped fresh oregano
• 1 tablespoon freshly squeezed lemon juice, or lime
• 2 tablespoons red wine vinegar, or to taste
• 1/2 to 3/4 cup canola or vegetable oil
• Kosher salt, to taste
• Red pepper flakes, to taste

DIRECTIONS

1. By Hand Method: Finely chop parsley, coriander, oregano, red onion and garlic cloves. Add to a mixing bowl along with all remaining ingredients. Stir to blend.

2. Using a Processor: If using a food processor there is no need to pre-chop herbs and you'll only need to roughly chop onion and garlic. Add red onion, garlic, red wine vinegar, lemon juice and kosher salt to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced. Add in parsley, cilantro, oregano and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced (they should have some body and texture).

3. Spread over meat, poultry, seafood or vegetables or use as a marinade.

Notes

Feel free to adjust the quantities of herbs, garlic, or vinegar as per your liking.