Cilantro Chimichurri with Oregano (Print Version)
# Ingredients:
→ Fresh Herbs and Aromatics
01 -
1/2 cup packed cilantro
02 -
1/2 cup packed parsley
03 -
1 tablespoon fresh oregano
04 -
1 small shallot
05 -
2 cloves garlic, peeled
06 -
1/2 jalapeño pepper, seeded
→ Liquids and Seasoning
07 -
1 tablespoon lemon juice
08 -
1 tablespoon red wine vinegar
09 -
1/2 cup olive oil
10 -
1 teaspoon kosher salt
11 -
Fresh ground pepper, to taste
# Instructions:
01 -
In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
02 -
Add the lemon juice, red wine vinegar, olive oil, salt, and ground pepper. Pulse until well combined.
03 -
Taste and adjust seasoning as needed. Blend further for desired consistency.
# Notes:
01 -
This is a mild chimichurri. For a spicier version, leave jalapeño seeds intact or use the whole pepper. Red pepper flakes can also be substituted for jalapeño.
02 -
Chimichurri is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 week.
03 -
Freeze chimichurri in ice cube trays for up to 6 months for prolonged freshness.