Chimichurri SauceChimichurri Sauce

Name: Chimichurri SauceChimichurri Sauce
Ingredients: 1 cup roughly chopped flat-leaf parsley leaves (about 1 bunch); 1 cup roughly chopped cilantro leaves (about 1 bunch); 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1 teaspoon kosher salt; 1/4 teaspoon freshly cracked black pepper; 1/8 teaspoon crushed red pepper flakes; 2 large garlic cloves, coarsely chopped; 1 cup roughly chopped flat-leaf parsley leaves (about 1 bunch); 1 cup roughly chopped cilantro leaves (about 1 bunch); 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1 teaspoon kosher salt; 1/4 teaspoon freshly cracked black pepper; 1/8 teaspoon crushed red pepper flakes; 2 large garlic cloves, coarsely chopped

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Instructions

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Step 1

Directions Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine.Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.

Step 2

Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine.Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.

Step 3

Directions Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine. Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.

Step 4

Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine. Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.

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