WHAT IS CHIMICHURRI SAUCE?
We like to consider it Latino Pesto. It has the herbs, the oils, the tang to pour all over as a marinade or sauce to your dishes. Originating in Argentina and Uruguay, its popularity has spread all over the globe, showing up in restaurants, fusion recipes so of course we needed to create an infused version.
Chimichurri traditionally has a green and a red version, this recipe is for the classic green chimichurri. Its ingredients are mostly chopped parsley and/or cilantro, garlic, olive oil, and spices. This version also includes red pepper flakes but it’s totally optional!
Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving
Stir together with the oil being stirred in very last.
Makes 1 cup ~30MG