Chimichurri (Ingrid Hoffmann) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1/2 cup red wine vinegar |
2 tablespoons fresh lemon juice (from 1/2 lemon) |
3/4 cup chopped fresh flat-leaf parsley |
3 tablespoons chopped fresh oregano leaves |
2 garlic cloves, roughly chopped |
1/3 cup olive oil |
1/8 teaspoon red pepper flakes or more to taste |
salt and freshly ground black pepper |
Directions:
1. Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes, and salt and pepper, to taste.
2. Place in an airtight container and refrigerate for up to 1 day.
3. Serve at room temperature.
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