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Chimichurri
- Makes
1½ cups
- Difficulty
Easy
By Travis Lett
Published 2015
Though it’s similar to salsa verde, this herb emulsion has a decidedly different flavor, thanks to oregano and smoked paprika. We also include cilantro—I love its floral quality, especially with grilled beef. For a more authentic version, use 1½ bunches of parsley and omit the cilantro.
Ingredients
1 bunch ½ bunch 1
Method
In a medium bowl, combine the cilantro, parsley, oregano, paprika, shallot, and olive oil and stir. Allow to stand at room temperature for about 20 minutes.
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature, season with salt and pepper, and stir in the vinegar just before serving.
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