Chimichurri

1 shallot, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
2 tsp crushed red pepper (or
1 or 2 peppers of your choice)
1 tsp kosher salt
½ cup fresh cilantro leaves
¼ cup fresh parsley leaves
2 tbsp oregano leaves
½ cup extra virgin olive oil
½ cup apple cider vinegar

This recipe works best in the food processor. Start with the shallot and garlic, pepper and the salt and give them a quick pulse or two. Add the greens and give it a couple pulses than add the vinegar and oil.

If you are using this as a marinade on chicken, fish, or beef, go ahead and pulse it into a liquid.
If you are serving as a topping or an accompaniment keep it a bit rustic

This also makes a fabulous dip or toss into pasta.

96
10.2g
1.5g
0mg
235mg
1.5g
0.6g
0.3g