Ingredients:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped (optional, for a variation)
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, finely chopped (or 1 teaspoon dried oregano)
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh lemon juice (optional, for extra brightness)

tools

Ninja Bullet
Ninja Power Blender
Vitamix Explorian Blender
Directions:

  1. Finely chop the parsley and cilantro (if using) and place them in a medium bowl.
  2. Add the minced garlic and chopped oregano to the bowl. 
  3. Pour in the olive oil, red wine vinegar, and lemon juice (if using). 
  4. Add the red pepper flakes, salt, and black pepper to taste.
  5. Stir the mixture well to combine all the ingredients. 
  6. Adjust seasoning as needed. 
  7. Allow the chimichurri to sit and marinate for at least 15-30 minutes at room temperature before serving to let the flavors meld.

Tips:

• Chimichurri can be stored in an airtight container in the refrigerator for up to a week.
• It’s a versatile sauce that can be used as a marinade or a topping for grilled meats, particularly steak, but also works well with chicken, fish, and vegetables.
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