Not to be confused with the Dominican dish chimichurris.
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, and white vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro, oregano and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat.
- 1 large bunch Italian parsley
- 1 large bunch cilantro (I prefer culantro)
- 3-6 cloves of garlic
- 1/2 cup olive oil
- 2 tablespoons white distilled vinegar
- Kosher salt and red pepper flakes to taste
- Pulse the garlic and onion in the food processor until finely chopped.
- Add the parsley and cilantro, then pulse briefly, until finely chopped.
- Transfer the mixture to a separate bowl. Add the olive oil, and vinegar, stir to combine. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You do not want the herbs to be completely purée [we are not making pesto], just finely chopped).
- Season with salt and red pepper flakes to taste.
- Store in the refrigerator until ready to serve.