2 cups fresh parsley, chopped fine
2 Tablespoons fresh oregano, chopped fine
2 Tablespoons fresh cilantro, chopped fine
4 garlic cloves, minced or crushed
6 ounces (3/4 cup) olive oil
2 Tablespoons red wine vinegar
1 Tablespoon lemon juice
1 teaspoon crushed red pepper
sea salt and black pepper to taste
mix all ingredients together. Let sit for flavors to marry, at least one hour before serving.
This is a classic accompaniment to grilled steak. It is also delicious with grilled chicken, seafood, or lamb. It makes a wonderful marinade too.
Marinate shrimp, chicken, or lamb, and then grill or sauté. Brush on zucchini, peppers and onions and grill.
Use as a sauce for cooked vegetables or stir a spoonful into tuna salad or chicken salad for an added kick. It is incredibly versatile and will last refrigerated for several days.
Taffiny Elrod 2015
Grilled steak with chimichurri sauce
Herbs and garlic, in the food processor.
Finely chopping the herbs and garlic in a food processor. You can also do this by hand of course.
Ready to sit and marry the flavors.