Chimichurri

Name: Chimichurri
Ingredients: 2 cups Italian parsley leaves and delicate stems, packed, approximately 1 large bunch (50 g); 1/4 cup fresh oregano leaves (5 g); 1/2 cup cilantro leaves and delicate stems, packed, approximately 1/2 of a large bunch (20 g); 1 teaspoon dried oregano (.6 g); 3 cloves garlic, smashed (10 g); 1 1/2 teaspoons sea salt (7.5 g); 1 cup extra-virgin olive oil (200 g); 2 tablespoons red wine vinegar (30 g); 2 tablespoons finely chopped shallot (15 g)

9 ingredients

1 steps

Ingredients

2 cups Italian parsley leaves and delicate stems, packed, approximately 1 large bunch (50 g)
1/4 cup fresh oregano leaves (5 g)
1/2 cup cilantro leaves and delicate stems, packed, approximately 1/2 of a large bunch (20 g)
1 teaspoon dried oregano (.6 g)
3 cloves garlic, smashed (10 g)
1 1/2 teaspoons sea salt (7.5 g)
1 cup extra-virgin olive oil (200 g)
2 tablespoons red wine vinegar (30 g)
2 tablespoons finely chopped shallot (15 g)

Directions

1

Combine the ingredients from the parsley to the red wine vinegar in a blender or food processor. Pulse until a coarse paste is formed. Scrape into a storage container and stir in the shallots by hand. Keeps for 1 week, covered and refrigerated. Freeze for longer storage.