Chimmichurri is originally from Argentina and traditionally uses the herbs parsley and oregano, however I use cilantro for this recipe because it's what I usually have on hand. I always like to make little twists to original recipes because of flavor preference, to save a trip to the grocery or because of cost. (I'm on a strict budget)
So here is what you will need to make this recipe:
- food processor or ninja or blender.
- extra virgin olive oil
- 12 oz. jar or container
- handful of parsley and cilantro, it comes to about two cups together
- two lemons
- 4-6 cloves of garlic (not in picture whoops)
- red pepper flakes
- sea salt
Put the parsley and cilantro in the food processor, stems and leaves and set the processor to low speed.
Remove the skin from the garlic cloves and throw them into the processor.
Juice the lemons (you want about 1/4 of a cup of juice, no less then an 1/8 of a cup). Pour the juice into the processor.
Add 1/4 of a cup olive oil gradually. All the ingredients can go into the processor the same way I have pictured above. If there are some stems of parsley or cilantro hanging out on the top, stop the processor and push them down at this point.
Add one teaspoon of sea salt.
Add one teaspoon of red pepper flakes.
When it looks like this it's done.
Pour it in your 12 oz. container and refrigerate. This stay good for like 2 weeks or longer, not that mine ever lasts that long. I make salad dressing, top my eggs, mix it into cooked brown rice, add it to yogurt for a great chip dip, coat fish with it before grilling or top meat with it. If you want to see what I'm using it for you can follow me on Instagram, I'll put a link up on this blog or you can go to my Google+ account and it's linked there.
