Parsley Cilantro Chimichurri Sauce
A chopped parsley-and-cilantro sauce with garlic, red wine vinegar, and olive oil, rested in the refrigerator before serving.
Ingredients
Fresh Herbs and Seasonings
- 1 cup fresh parsley, finely chopped one loosely filled cup measured after fine chopping; washed and dried
- 1 cup fresh cilantro, finely chopped one loosely filled cup measured after fine chopping; washed and dried
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes Adjust based on heat preference
- to taste salt
- to taste black pepper
Sauce Base
- 1/2 cup olive oil
- 1/4 cup red wine vinegar Add more for acidity if desired
Instructions
- Wash, dry, and finely chop herbs; measure 1 cup parsley and 1 cup cilantro. Mince garlic separately.
- Stir herbs and garlic with olive oil and red wine vinegar. Add pepper flakes, then salt and pepper to taste.
- Cover and rest in the refrigerator 30 minutes. Stir before serving eight shared condiment portions.
- Refrigerate promptly and use within 4 days or freeze. Separate any raw-meat marinade portion from the clean table sauce.
Notes
Measure loosely filled chopped-herb cups. Thirty-minute rest is refrigerated, with no cooking. Eight condiment portions; no exact cup yield claimed. Raw garlic/herbs in oil need cold storage for at most four days, despite added vinegar. Not a canning formula.